Swiss Chard With Horseradish Recipes

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SWISS CHARD WITH HORSERADISH



Swiss Chard with Horseradish image

If you're trying to incorporate more dark leafy greens into your meals, Swiss chard is a great starter vegetable. It cooks quickly compared to kale and collards, and the stems are as delicious as the leaves. In fact, the stems are the prized portion of the plant in Provence, and that's not something kale or collards can brag about. We prefer green Swiss chard in this recipe because it cooks up a brighter green than red or rainbow chard and the stems are more tender, but if you can't find the green, don't hesitate to use other chards. **_Editor's Note:_** This recipe is part of _Gourmet's_ Modern Menu for A Hanukkah Feast. Menu also includes [Salmon with Potato "Scales"](/recipes/food/views/51142400) and [Apple Fritters with Orange Glaze](/recipes/food/views/51142420) .

Provided by Melissa Roberts

Time 45m

Yield Makes 8 servings

Number Of Ingredients 6

3 pounds green Swiss chard (2 to 3 bunches; see Cooks' notes)
3 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
3 tablespoons water
1/2 teaspoon salt
1 1/2 tablespoons bottled white horseradish (not drained), or to taste

Steps:

  • Cut out stems and center ribs from chard, discarding any tough parts (see Cooks' notes), then chop. Wash leaves well, then cut in half crosswise (leave whole if on the smaller side).
  • Heat oil in a wide heavy pot (5- to 7-quart capacity) over medium heat until shimmering, then cook onion, stirring occasionally, until it begins to soften, about 5 minutes. Add chard stems and ribs, the water, and 1/2 teaspoon salt, and cook, covered, until just tender, 8 to 10 minutes.
  • Increase heat to medium-high. Add leaves in handfuls, turning with tongs and adding more as previous batches wilt, until all leaves have been added to pot. Cover with lid, then reduce heat to medium and cook, stirring once or twice, until just tender (do not overcook), 2 to 3 minutes. Remove from heat and stir in horseradish.

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