Sautéed Swiss chard with ribbons of parsnip. The sweet notes of the parsnip help brighten this lovely side of Swiss Chard.
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 large bunch of Swiss chard, thoroughly rinsed, thick center stem removed, leaves cut into 1/2-inch wide ribbons
- 1 medium sized parsnip root, peeled to remove the outer skin, then completely peeled into ribbons using the vegetable peeler (except for center if tough)
- A drizzle of balsamic vinegar or lemon juice
1 Sauté garlic in olive oil: Heat olive oil in a large sauté pan on medium high heat. Add the minced garlic and cook for 1 minute, or until fragrant.
2 Add chard and parsnip ribbons: Add the chard and ribbons of parsnip to the pan. Use tongs to turn over in the pan to coat with the olive oil and garlic. Keep turning until the chard begins to wilt. Sprinkle with salt and pepper. Lower the heat to low and cover the pan for a couple minutes.
3 Sprinkle with balsamic: Drizzle with a little balsamic vinegar or lemon juice to serve.