Carrot and Chard Ribbons

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Sweet carrots and savory Swiss chard ribbons, my new favorite side.

Kale is an excellent swap for chard in this recipe.

  • Duration
  • Cook Time
  • Prep Time
  • 8 - 10Servings

Ingredients

  • 2 pounds carrots, peeled and sliced on an angle ¼-inch thick
  • 8 - 10 large Swiss chard leaves, tough stems and center ribs removed and leaves thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1 tablespoon chopped fresh parsley
  • Kosher salt
  • Freshly ground black pepper

Preparation

1. Bring a large saucepan half-full of water to a boil.

2. Add carrots and cook until barely crisp-tender, about 7 minutes.

3. Drain carrots and return to the pot with chard, oil, garlic, and parsley.

4. Season with salt and pepper.

5. Sauté over medium heat until chard is just wilted.