Rainbow swiss chard & fennel sidedish. Easiest way to make Swiss chard! Cook in olive oil with garlic and crushed red pepper. In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as.
Ingredients of Rainbow swiss chard & fennel sidedish
- You need 1 of large fennel bulb.
- You need 2 of large bunch rainbow swiss chard.
- You need 1 of small onion.
- Prepare 1/4 teaspoon of dry savory.
- Prepare 1/4 teaspoon of fresh ground black pepper.
- You need 2 tablespoon of extra virgin olive oil.
Swiss rainbow chard isolated on white. Swiss chard growing in raised bed with irrigation system under snow covered near Dallas, Texas, America. Green leafy vegetable cultivated in allotment patch. Rainbow Swiss chard is tossed with olive oil and roasted in the oven sprinkled with feta cheese in this hearty side dish.
Rainbow swiss chard & fennel sidedish instructions
- Cut the fennel bulb in two lengthwise and then slice it the other side about 1/4" thick..
- Do same with onion..
- Cut the swiss chard into 1" pieces, stems and leafs..
- In a deep and large skillet, eat up the olive oil and medium/high..
- Toss in the fennel and cook for 1 minute, stirring constantly..
- Add in the onion and cook for a noter minute, stirring constantly..
- Lower heat to medium/low and add in the swiss chard little by little, stirring constantly..
- Cook till all gets tender. Add the savory and black pepper, mix well and serve with your favorite grilled fish or meat..
I've never had Swiss Chard before, so decided to try this. Oven-roasted Swiss chard is a treat during cooler weather when the leaves are no longer at their peak. I love all leafy greens and Swiss chard is no exception. The colors of this rainbow chard were so striking, I just could not pass it up in the farmer's market. Rainbow Swiss chard with bright red stalks and green leaves growing in the vegetable garden A macro close up view of a raw rainbow Swiss chard leaf.