Swiss Chard Salsa Verde
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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.
Ingredients
- ½ bunch small Swiss chard, preferably red or rainbow
- 1 medium shallot, finely chopped
- ¾ 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 and freshly ground black pepper
Recipe Preparation
Also Try it With:
Kale or large-leafed bunch spinach
Instructions
Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1¾ 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.