John Myers
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Swiss Chard in Pan with Chard Stalk Salad
The perfect swiss chard in pan with chard stalk salad recipe with a picture and simple step-by-step instructions.
1. Ingredients for the chard in the pan:
- 800 g Swiss chard fresh
- 1 piece Onion
- 1 Glass White wine
- 1 piece Squeezed lemon
- 0,5 tsp. Pepperoni pesto
- 4 Tbsp. Rapeseed oil
- 1 Tbsp. Olive oil
- 1 pinch Nutmeg
- 1 Tbsp. Lemon balm fresh
- 1 quantity Salt
- 1 quantity Pepper from the grinder
2. Ingredients for the chard stalk salad:
- 800 g Swiss chard stalks
- 4 tbsp Sesame sauce
- 2 toe Garlic
- 2 tbsp Finely chopped parsley
- 2 cups Swiss chard water
- 1 piece Squeezed lemon
- 3 tbsp Olive oil
- 1 quantity Salt
- 1 quantity Pepper
Prepare the Swiss chard in the pan:
- Separate the leaves from the sprouts (see picture), cut them roughly and wash them well. Cut the onion into small cubes. In a pan, fry the sliced onions in oil, mix with the pepperoni pesto, season with salt and pepper and mix with the nutmeg. Pour in the white wine, reduce the heat and let it steam for about 15 minutes. Then put the whole thing in an oval plate, sprinkle with olive oil and garnish with the freshly ground lemon balm and serve.
Preparation of the chard stalk salad:
- Put 1 liter of water and the olive oil in a saucepan and season with salt. Put in the diced Swiss chard sprouts and cook until al dente. Then take out the sprouts and put the water aside and let cool.
- In a bowl, mix the squeezed garlic, squeezed lemon, salt and pepper. Add the sesame sauce spoon by spoon and mix the chard water spoon by spoon until the sauce is good, not thick and strong. Use the whole sesame sauce, you don’t need all the chard water until you get a good liquid sauce, if you have a liquid sauce you can now add the cooked chard sprouts and carefully mix them from bottom to top, then the freshly ground parsley mix with. Then put the whole thing in the refrigerator and let it cool down.
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