Green Chard & Slivered Carrots

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.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Advanced

Servings: 6

Calories: 224.9

Dietary: Gluten-free, Vegan, Vegetarian

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

1 1/2 lb Swiss chard
3 medium Carrots
3 tablespoons Virgin olive oil
1 clove Garlic, sliced
2 small Dried red chile peppers
4 teaspoons Salt, for boiling water
to taste Salt and pepper
to taste Vinegar or Lemon wedges, for serving

Directions

1
Warm the olive oil in a small skillet over medium heat. Add the sliced garlic and dried red chile peppers.
2
Cook until the garlic slices are golden brown and fragrant. Remove the garlic slices and set aside, keeping the infused oil and peppers.
3
Separate the chard stems from the leaves. Cut the leaves into large pieces and wash them thoroughly.
4
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.
5
Cut the peeled stems into 2-inch lengths, then slice lengthwise into narrow strips.
6
Peel the carrots and slice them into long, 1/4-inch diagonal slices, then cut those into narrow strips.
7
Bring 4 to 5 quarts of water to a boil in a large pot and add 4 teaspoons of salt.
8
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.
9
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.
10
Press the cooked chard leaves gently with the back of a wooden spoon to remove excess water.
11
Place the drained chard leaves in a large bowl with the cooked stems and carrots.
12
Pour the warm garlic-chile olive oil over the vegetables and toss to coat evenly.
13
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.

Keywords: chard, carrots, salad, swiss chard, mediterranean, vegan, olive oil, garlic, chile, side dish, vegetables, healthy, boiled, warm salad, lemon, vinegar, fiber, easy, gluten-free

Read it online: https://www.chefs-mate.com/recipe/green-chard-slivered-carrots/