Green Chard & Slivered Carrots
Description
This dish transforms humble garden vegetables into a sophisticated side that balances earthy greens with sweet, crunchy carrots. The key lies in the warm dressing: infusing olive oil with sliced garlic and dried red chiles creates a fragrant, slightly spicy base that coats the vegetables perfectly. Swiss chard provides a hearty texture, while the slivered carrots add a pleasant crunch and color contrast. It is versatile enough to be served hot as a comforting side dish or at room temperature as a fresh salad.Ingredients
Directions
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Warm the olive oil in a small skillet over medium heat. Add the sliced garlic and dried red chile peppers.
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Cook until the garlic slices are golden brown and fragrant. Remove the garlic slices and set aside, keeping the infused oil and peppers.
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Separate the chard stems from the leaves. Cut the leaves into large pieces and wash them thoroughly.
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Trim the uneven ends off the chard stems. To make them tender, peel off the thin, transparent outer skin from each stem by catching the edge with a knife and pulling it down the length of the stem. If the stems are tough, cut them in half lengthwise first, then peel both sides.
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Cut the peeled stems into 2-inch lengths, then slice lengthwise into narrow strips.
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Peel the carrots and slice them into long, 1/4-inch diagonal slices, then cut those into narrow strips.
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Bring 4 to 5 quarts of water to a boil in a large pot and add 4 teaspoons of salt.
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Blanch the chard stems and carrots separately. Cook the carrots for about 1 minute until tender-crisp, then remove and set aside. Cook the chard stems for 2 to 3 minutes until tender, then remove and set aside.
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Plunge the chard leaves into the boiling water and cook for 3 to 5 minutes until tender. Remove the leaves with a slotted spoon or drain in a colander.
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Press the cooked chard leaves gently with the back of a wooden spoon to remove excess water.
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Place the drained chard leaves in a large bowl with the cooked stems and carrots.
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Pour the warm garlic-chile olive oil over the vegetables and toss to coat evenly.
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Season with salt and pepper to taste. Serve immediately with a drizzle of vinegar or lemon wedges on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 224.9kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 10.0mg1%
- Total Carbohydrate 32.0g11%
- Dietary Fiber 12.5g50%
- Sugars 1.4g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish can be served hot as a side dish or allowed to cool to room temperature for a salad.
Peeling the outer skin of chard stems significantly improves tenderness and texture, especially for older, tougher chard.
For a variation, you can add toasted pine nuts or slivered almonds for extra crunch.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently or serve cold.
chard, carrots, salad, swiss chard, mediterranean, vegan, olive oil, garlic, chile, side dish, vegetables, healthy, boiled, warm salad, lemon, vinegar, fiber, easy, gluten-free
