Braised Swiss Chard with Pesto and Lemon

Name: Braised Swiss Chard with Pesto and Lemon
Yield: Serves 4 to 6
Ingredients: 2 bunches Swiss chard, tough stems removed, leaves and tender stems cut into bite-size pieces; 2 tablespoons olive oil; 1 onion, finely chopped; 1 teaspoon salt; 1/2 cup Spinach-Basil Pesto (page 58); Squeeze of fresh lemon juice

January 24, 2012

While braising may be a favorite cold weather cooking technique, we often braise with spring and summer vegetables. We tend to prefer most braised greens fully cooked, so don’t be afraid to overblanch these greens. The key to this dish is taking the time to cook the chard with the pesto so that the greens absorb all of the flavor. We like to pair this with Bunny Balls (page 50).

Recipe notes

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