This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.
Also Try it With:
Kale or large-leafed bunch spinach
Recipe information
Yield
Makes 2 cups
Ingredients
1/2 small bunch Swiss chard, preferably red or rainbow
1 medium shallot, finely chopped
3/4 cup (or more) extra-virgin olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon (or more) red wine vinegar
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
Preparation
Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1 3/4 cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, shallot, oil, chives, vinegar, and lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired.
