Caitlin Bensel
Yield
Serves 4 (serving size: 1 cup)

Lightly sautéed chard leaves and stems are the base of this slightly warm chard and fennel salad. Rainbow chard makes the prettiest salad, but any type of chard will work as a stand-in. Cooking the greens for just a few minutes keeps them vibrant and makes them tender but not too soft. Look for a small fennel bulb with the lacey green fronds still attached. If fennel isn’t available at your market, a small onion would be a good substitute here. Serve with pork chops or roast chicken.

How to Make It

Step 1

Coarsely chop leaves from 1 lb. rainbow chard to equal 8 cups; thinly slice stems to equal 1 cup. (Reserve remaining stems for another use.)

Step 2

Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add chard stems and 1 cup thinly sliced fennel bulb; cook, stirring often, until starting to soften, about 3 minutes. Add chard leaves and 1/4 cup water. Cover and cook until just starting to wilt, about 1 minutes and 30 seconds. Drain. Top servings evenly with 1/4 cup chopped pistachios, 2 Tbsp. fennel fronds, 1 Tbsp. apple cider vinegar, 1/4 tsp. black pepper, and 1/8 tsp. kosher salt.

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