Sweet carrots and savory Swiss chard ribbons, my new favorite side.
Kale is an excellent swap for chard in this recipe.
Carrot and Chard Ribbons
Servings
8 Servings
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
Instructions
- Bring a large saucepan half-full of water to a boil.
- Add carrots and cook until barely crisp-tender, about 7 minutes.
- Drain carrots and return to the pot with chard, oil, garlic, and parsley.
- Season with salt and pepper.
- Sauté over medium heat until chard is just wilted.
You can serve it warm or cold. YUM
Do you serve this warm or as a salad? It looks great!