Chard Ribbons with Garlic Chips and Toasted Pine Nuts
Here’s a quick side dish for a healthy way to eat more greens during the winter months.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4 sides
2 tablespoons extra virgin olive oil, divided
1 large bunch of Red (or Rainbow) Chard
2 cloves garlic, thinly sliced
2 tablespoons pine nuts, toasted
½ teaspoon fine sea salt
A bit of water
Large skillet, preferable with a lid
Wash and trim the leaves of the chard from the stems. Reserve the stems for another use. Stack the leaves on top of one another and roll them up like a cigar. Cut the chard cigar crosswise into about ¼“ strips all the way down the cigar to create your ribbons.
Peel and thinly slice the garlic.
Heat the skillet over medium heat and add the 2 tablespoons of pine nuts. Cook until just becoming fragrant and slightly brown. Transfer to a plate and reserve.
Return the skillet to the medium-low heat and 1 tablespoon extra virgin olive oil to the skillet. When warm add the sliced garlic and cook until light brown and starting to crisp, stirring occasionally with the wooden spoon. Transfer the crisp garlic to a paper towel lined plate and reserve.
Return the skillet to medium heat and add a tablespoon of olive oil. When the oil is hot add in the chard ribbons, sprinkle with sea salt, and add a splash of water, about 1-2 tablespoons. Stir to coat the chard ribbons in oil and water and cover the skillet with a lid. Cook for about 15-20 minutes over medium heat, stirring occasionally, until the chard ribbons are wilted and softened, but still green. Taste for seasoning and add additional salt if needed.
Plate the ribbons of chard and top with the crisp garlic pieces and the toasted pine nuts.