I love this dish made with seasonal organic Swiss chard ( one of my fave greens) and spicy slivered carrots. You can use any green you like such as kale, spinach, arugula, bok choy or escarole. Cooked greens are not only a lovely side dish but served cold with a little vinaigrette, they can turn into a side salad.
Swiss Chard with Spicy Carrots
1 large bunch Swiss chard, rinsed and tough stems removed
3 medium carrots, peeled, sliced into medium slivers
3 Tb. olive oil
3 cloves garlic, thinly sliced
2 tsp. red pepper flakes
Salt, to taste
juice of 1/2 a lemon
- Heat a large saucepan of salted water to a boil over medium high heat. Blanch the Swiss chard until tender about 4 minutes. Drain in a colander, pressing out all the water, set aside. Add the carrots to the boiling water and cook about 5 minutes. Drain, rinse with cold water and add to the chard.
- Heat a small skillet with the olive oil ver medium heat. Add the garlic and cook until golden, about 3 to 4 minutes. Add the red pepper flakes and remove from the heat. Discard the browned garlic and add the garlic oil to the chard and carrots. Add salt to taste and the lemon juice. Toss and taste for seasoning. Serve at room temperature or chilled.