Blanched Swiss chard
6 servings
10 minutes
Blanched chard is a simple yet elegant dish from German cuisine that highlights the natural flavor of this nutritious green. Chard has long been valued in Europe for its health benefits and delicate taste, and blanching helps preserve its vibrant color and tender texture. The slight bitterness of chard harmonizes with butter and aromatic garlic, creating a rich yet mild flavor. Adding black pepper gives the dish a piquancy. It is a versatile side that complements meat and fish dishes beautifully and can also serve as a standalone element for a light dinner. Blanched chard exemplifies how minimal ingredients can create an exquisite and healthy dish.
1
Tear the leaves from the stems and wash them well.
- Chard (Swiss chard): 700 g
2
Boil in salted boiling water for 3-4 minutes, then drain, squeeze by hand, and chop. To turn blanched chard into a full side dish, sauté the chopped greens in butter with minced garlic and black pepper for 3-4 minutes.
- Salt: to taste
- Fresh herbs: to taste
- Butter: 20 g
- Garlic: 2 cloves
- Ground black pepper: to taste
