Brix Garden Chard Recipe

Prep the chard

Rinse the Swiss chard thoroughly. Separate stems from leaves: stack leaves, roll, and slice into 1" ribbons; slice the stems into 1/4" pieces. Pat or spin dry.

Prep other vegetables

Peel and julienne the carrot into thin matchsticks (about 2 cups once cut). Mince the shallot. Smash and thinly slice or mince the garlic. Zest the lemon and cut it in half; reserve zest and juice.

Sweat aromatics and stems

Heat 2 tbs olive oil and the 1 tbs butter in a large skillet over medium heat until butter foams. Add the sliced chard stems and carrot; season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until stems begin to soften, about 4–5 minutes. Add the minced shallot and cook 2 minutes more until translucent.

Add leaves and garlic

Increase heat to medium-high. Add the chard leaves in batches, letting them wilt slightly before adding more so they all fit. Add the garlic and red pepper flakes. Toss and cook until leaves are wilted but still bright green, about 3–4 minutes total.

Finish with lemon and oil

Turn off the heat. Stir in remaining 1 tbs olive oil, lemon zest and 1–2 tbs lemon juice (to taste). Adjust salt and pepper to taste.

Toast nuts and serve

In a small dry skillet over medium heat, toast the pine nuts or walnuts, stirring, until fragrant and lightly golden, about 2–3 minutes. Sprinkle nuts and the optional grated Parmesan over the chard before serving.