Wilted Swiss Chard With Warm Piccata Vinaigrette

F&W’s Kay Chun uses the typical piccata flavors of lemon, capers and garlic in her tasty sautéed greens.

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  • Servings: 10 to 12

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  • 1/4 cup extra-virgin olive oil
  • 1/4 cup drained capers
  • 1/4 cup minced garlic
  • 3 bunches of Swiss chard, stemmed and leaves coarsely chopped (24 cups)
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped parsley
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a large pot, heat the olive oil. Add the capers and garlic and cook over moderate heat, stirring, until fragrant and golden, 3 minutes. In batches, stir in the chard until wilted. Add the lemon juice and parsley, season with salt and pepper and serve.

Contributed By Photo © Christina Holmes Published November 2015

1046908 recipes/wilted-swiss-chard-warm-piccata-vinaigrette 2015-10-14T16:18:58+00:00 Kay Chun salads|dressings|10|12|thanksgiving|dinner-party|fast|healthy||vegetarian november-2015 recipes,wilted-swiss-chard-warm-piccata-vinaigrette 1046908

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