Sauteed Swiss Chard with Orange
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Everyday Food, January/February 2010
- Yield Serves 4
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 bunches Swiss chard (large stems removed), leaves cut into 1-inch strips
- Zest from 1 orange, cut into wide strips, plus juice
- Coarse salt and ground pepper
Directions
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In a large skillet, heat oil over medium-high. Add Swiss chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.
This recipe tasted absolutely wonderful! I didn't take the time to make the orange zest... just poured a little sweet orange juice in the skillet after I put in the shredded Swiss chard. My family loved it and they don't like greens. I made a double batch, but it still wasn't enough for three adults. The recipe is a keeper for us now on!
Really? Culinary Degree?. One word "sugar". Next time start out with quality ingredients. I found that the combination of sweet orange and the chard was quite nice. Culinary degre? Really?
This is really NASTY! What a waste of wonderful young swiss chard! The greens didn't cook and the oj was bitter and magnified the bitter taste, leaving an aftertaste that even salty corn chips wouldn't relieve. I have culinary degree and was very careful not to have pith, so that was not the bitter taste. It's very pretty to look at, but that was three bucks down the drain.