Red Swiss Chard and Chicken

Do you ever walk by the endless aisle of multi-colored vegetables at the grocery store and wonder who buys all of it and what they do with it?

Red chard and chicken

Over the past year I’ve adopted a new vegetable occasionally to play with it in my kitchen. Recently, the red color of Swiss Chard drew me in and it landed in my grocery cart. Once home, I ate a bit of it raw and discovered it was rather bitter raw.

cut ribs and stems and chop

So I went looking for ideas and didn’t find too many online. But eventually, I came up with this idea to make it a main dish with chicken.

*Tip: Remove the stems and ribs of the chard and chop them separately. They are edible and do add a great texture, but if you cook them a bit longer than the leaves, it helps to soften them.

stirfry chicken first

gently cook veggies

add chicken and chard leaves

walnuts for garnish

2 TBS olive oil
1 onion, diced
3 cloves garlic, minced, or 1 TBS
2 chicken breasts, cut into bite sizes
Salt and pepper to taste
1 bunch of Swiss Red Chard, with stems cut into small pieces* and leaves coursely chopped
1 TBS lemon juice
1/2 cup white wine
4 oz lowfat cream cheese
1 TBS lemon juice
Parmesan cheese
1/2 cup walnuts, toasted

In a large skillet, heat the olive oil.
Sprinkle salt and pepper on chicken and stir fry until it is almost cooked. Remove it to a bowl.
In the same pan, add onion and garlic.
Stir in stems and ribs of the chard and cook until softened.
Add wine, cream cheese, lemon, salt and pepper and cook until blended.
Add the leaves of the chard and the chicken back into the skillet.
Cook until leaves are wilted and chicken is finished cooking – about five minutes.
Sprinkle parmesan cheese over the dish as it is served.
Garnish with toasted walnuts.

The color will amaze you. The red from the chard seeped into the rest of the dish, but it was very tasty and really quite pretty.

Another new and scarry vegetable decoded and made into an elegant dinner.
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