Courtesy of Gelson’s the Super Market and Jessica Siegel, Registered Dietitian
Chard is slightly bitter, but it is well complimented by olive oil, fresh herbs, lemon zest, toasted hazelnuts, and Asiago cheese. You can toast the bread crumbs and nuts together in a small nonstick skillet until they are golden brown. A Microplane is an ideal tool for zesting the lemon and shredding the cheese.
2 tablespoons Napa Valley organic olive oil, divided
2 bunches green Swiss chard, washed, dried, tough stems removed, leaves sliced to about 1″x 2″ pieces
2 Melissa’s organic garlic cloves, minced, divided
¼ teaspoon salt, divided
1 tablespoon Flanigan Farms blanched hazelnuts, chopped and lightly toasted
3 tablespoons Pioneer bread crumbs, toasted
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh mint leaves, chopped
-zest from one lemon
¼ teaspoon pepper
1 tablespoon shredded Bel Gioso Asiago cheese
Heat one tablespoon olive oil in a large skillet over medium heat. Add chard and one clove of minced garlic and season with 1/8 teaspoon salt. Cook, stirring often, until chard is wilted and begins to brown.
While chard is cooking, mix all of the remaining ingredients together in a bowl, including the rest of the garlic and the salt, but not the olive oil. This is the “gremolata mixture.”
When chard is done cooking, toss with gremolata mixture. Drizzle with remaining olive oil, toss, and serve.