Swiss Chard – Vegetable
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 head Swiss chard, small (or the inner half a larger one)
- 2 shallot (s)
- 1 clove garlic
- 1 small chilli pepper (to taste)
- 1 teaspoon, leveled vanilla sugar
- 1 tablespoon olive oil or butter
- 1 teaspoon stock, granulated
- 125 ml wine, white, dry
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the chard and first cut the leaves lengthways, then cut into strips. Cut the stems smaller and prepare them separately for further processing.
- Halve shallots and garlic and cut into thin slices, fry gently in oil (or butter) in a large pan.
- Add the chard stalks and vanilla sugar and fry for a few minutes. Season with chilli and broth, pour in white wine, stir well.
- Add the chard leaves and simmer gently for about 10 minutes with the lid closed, stirring repeatedly until the chard has a pleasant consistency.
- Season to taste with salt and pepper.
- The sugar should not dominate the dish (if you are unsure, it is better to start with a little less and add a pinch of flavor), but rather underlines and complements the piquant notes of chilli and broth together with the acidity of the white wine. If you prefer, you can of course also use honey or maple syrup. If you prefer to do without wine, you can also add water and lime juice as an alternative - the acidity is particularly important to round off the taste.
- I especially like to serve these vegetables with fish fillets (e.g. pikeperch), which are simply fried and seasoned with salt and pepper.
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