Lemony Chard with Pine Nuts
I'm pretty sure I've mentioned on here before that as a child, I would eat seconds and thirds of horta, which are basically different greens (for us, primarily, they were dandelion greens). My grandma would always prepare them really simply, usually boiling the greens and then adding lots of fresh lemon juice, salt and pepper.
If there's one thing I've learned over the course of hundreds of food blog posts and even more dishes I've cooked, it's that simple wins out almost every time. If you have a few fresh ingredients, there is little else you need to make something taste great.
That said, any cook will tell you that even a dish you love is often just a starting point; something you modify that will eventually become your own. This dish is no different. Though I love the simplicity of my grandma's greens, I also love garlic. A lot. I like that the shallots add just a little bit of onion flavor and the pine nuts add a nice, toasty crunch. This is my favorite way to prepare greens, and it's so simple. Use it with chard, spinach, kale, dandelion greens, whatever your favorite leafy green may be. And don't forget to modify it and make it your own!
We leave for my in-laws' tomorrow so I hope everyone has a great Thanksgiving!
Lemony Swiss Chard with Pine Nuts
1 Tbsp. olive oil
1 shallot, minced
3 cloves garlic, minced
1 bunch rainbow swiss chard, coarsely chopped
1 lemon, juiced
2 Tbsp. toasted pine nuts
salt and pepper
Heat a large pan over medium heat and add the oil. Saute the shallot and garlic until the shallot is translucent. add the greens and allow them to slowly wilt down, stirring occasionally.
Squeeze the lemon over the chard and season to taste with salt and pepper. Toss with toasted pine nuts and serve.
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