Chard with Brussel Sprouts
- Yield 4 to 6 servings
Brussels sprouts look pretty when they are halved and mingled with leafy greens—and they taste wonderful together, too.
- 10 to 12 ounces brussels sprouts, stemmed and halved
- 10 to 12 ounces chard, any variety
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium red bell pepper, finely diced
- 1 tablespoon lemon juice (or more, to taste)
- Salt and freshly ground pepper to taste
- 1/4 cup chopped toasted walnuts or 2 to 3 tablespoons pine nuts, optional
- In a large skillet, combine the brussels sprouts with about 1/2 cup water. Cover and cook until the sprouts for about 5 to 7 minutes, until they are tender-crisp. Drain the sprouts, put them in a bowl, and set them aside.
- Meanwhile, cut the leaves from the chard stems. If you are using the stems, trim about 1 inch from the bottoms, then thinly slice them. Discard the stems if you are not using them. Stack several leaves and slice them into ribbons, about 1⁄2 inch wide.
- Heat the oil in the skillet. Add the garlic, bell pepper, and chard (along with stems if you’re using them). Sauté the chard over medium heat for 4 to 5 minutes until it is tender to your liking. Place the brussels sprouts back in the skillet, season them with the lemon juice, salt, and pepper, and stir. Scatter the nuts over the top, if you’re using them, and serve at once, directly from the skillet.
Reprinted with permission from Wild About Greens © 2012 by Nava Atlas, Sterling Publishing Co., Inc. Photographs by Susan Voisin.