Blanched Swiss Chard in Light Garlic Butter is the perfect side dish for lunch, dinner or even breakfast. The natural bitterness of Swiss chard is minimized by the blanching process, and the garlic butter adds a light, savory flavor to this leafy side dish (while still keeping it healthy). This recipe scores a 10 and I look forward to making it again.
I actually just got home from a week-long trip across the Southwestern United States – visiting Nevada, Arizona and Utah. National Parks were the focus of the trip and I saw Grand Canyon National Park and Zion National Park. The sites and hiking were incredible.
With travel also came a lot of eating out and spending. It was minimized by following these tips, but eating out and spending more than normal is unavoidable when traveling. So, now that I am back home and back in my routine I am trying to cook and eat as healthy and economically as possible to make up for a week of traveling, eating out and spending.
This Blanched Swiss Chard recipe is a really easy side dish to make and was the first recipe to get me back into the habit of cooking after my trip. If you don’t know what Swiss Chard is, it’s basically a large green leaf that can be categorized as “greens”.
It goes great in stews, soups or on it’s own as a side, which is how I decided to prepare it in this recipe. It’s really similar to collard greens.
The applications for this side are endless too (well, not endless, but there are a lot of great ways to use this versatile vegetable):
- In pasta
- Next to a steak
- With risotto
- On a sandwich
You are only limited by your imagination…
One note on the blanching process – not only does it get rid of some of the bitterness but it also brings out the bright green color of this vibrant vegetable. Usually, appearance is not a huge priority in cooking for me, but it’s a fact that the better something looks the better it will taste (or at least you perceive it will taste better). So, might as well make it look and taste great.
Oh, and if you don’t know what blanching is, it’s just boiling the vegetable for a short time period and then immediately putting it in ice water to stop the cooking process.
For the light garlic butter, I like to use grass fed-butter when it’s on sale. In general I am a grass fed fan. I know it’s not economical, but meat and dairy are the only food categories I “splurge” on and it’s always to buy grass-fed. I like the taste better and think it’s healthier as well. Organic fruit and veggies I could care less about, more on why here.
Here is the nutrition for this superfood side dish:
- Calories: 90
- Total Fat: 5.9 g
- Total Carbs: 8.2 g
- Protein: 3.5 g
- Total Sugar: 1.9 g
This vegetable side is low in calories and fat, high in dietary fiber, low in sugar and has a moderate amount of protein. Most importantly, it is packed with vitamins, including Vitamin K, A and C.
Now, let’s get economical with this Blanched Swiss Chard in Light Garlic Butter:
- 4 large swiss chard leaves (about 1 cup chopped) – $0.75
- 1 clove garlic – $0.10
- 1/2 tbsp butter- 0.06
- Salt and Pepper
Which brings the total to a mere $0.91. A side dish for under a buck, not bad.
If you need some economical tools to make this one, check out this pan for sautéing, pot for blanching and wooden turner for… turning.