braised chard with olive oil and rice

  • Currently 4/5
This is simple but delicious. The sweetness of the carrots really come through and the reserved olive oil adds a nice touch. Good with sauteed or roast poultry or meats. From "How to Cook Everything" by Mark Bittman
1 lb chard, washed and trimmed
1/3 cup evoo
2 small carrots, roughly chopped
1/4 cup white rice
juice of 1/2 lemon
1. Cut stems out of leaves; cut leaves into wide ribbons and slice stems. Keep separate.
2. Heat all but 1 tbsp oil and saute chard stems and carrots; season. Cook for 15 mins or until chard is tender.

3. Add leaves, salt, pepper, rice and 1-1/2 cups water. Cover and cook until water is absorbed and rice is tender. Serve hot, at room temp or cold. Just before serving, drizzle with remaining oil and lemon juice.
*Makes 4 servings
Dish   Side DishCooking Method   Braised
Main Ingredient   Vegetables

Linzi P

Member since Apr 2009

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