Swiss Chard Stems Quick Pickle
I love this quick pickle recipe because it makes a delightful and colorful pickle that is ready within 24 hours, making use of stems that would very often make it into the compost pile or be tossed ou...
I like to imagine that the fairies were in a colorful creative mood when Swiss Chard made its entrance. What a palette of yellows, reds, pinks, purples and oranges, making it a standout showoff in the garden and one of my personal favorites. It’s also one of those awkward vegetables that people tend to either love or hate. It has a particular earthy flavor, akin to beets, that shines in a pesto recipe. If you don’t like chard or think you don’t like chard, try this recipe spread out on some pizza or over your favorite pasta!
Ingredients
- Swiss chard leaves from one large bundle. Remove the stems and set aside for later. Roughly chop the chard.
- 1 cup of basil, roughly chopped
- ½ to ¾ cup olive oil
- 4 garlic cloves
- 1 cup walnuts
- 1 lemon, zested and juiced
- ½ cup grated Parmesan or Pecorino Romano cheese
- Salt & pepper to taste
Preparation
Heat a tablespoon of olive oil in a pan over medium heat. Add chard, stirring until leaves are just wilted. Remove from heat and let cool for a few minutes.
Using a food processor or immersion blender, add the chard, basil, garlic, walnuts, lemon zest and juice, and cheese. Add only enough olive oil to moisten and help the mixture break down and come together, about half a cup, maybe a little more. Pulse until all ingredients are incorporated and pureed. Season with salt and pepper to taste. I also enjoy adding just a dash of nutmeg to the final product, it adds a delightful spice that works well with the mineral earthiness of the chard. Enjoy on toast, over pasta, mix a teaspoon into scrambled eggs or spread on focaccia.
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