Sauteed Swiss Chard over Fresh Tomatoes with fresh herb chimichurri

Sauteed Swiss Chard over Fresh Tomatoes with fresh herb chimichurri

This is one of my favorite side dishes and is so versatile it can accompany meat, fish, chicken or pork. The warm savory Swiss Chard served with the brightness of the fresh tomatoes and herbs is fantastic. You can either have this as a side dish or as a light meal by itself with some fresh bread.

-1 bunch of swiss chard, chopped into 1/2 inch strips

-1 clove garlic

-1 pinch red pepper flakes

-1 shallot minced

-1/2 cup good dry white wine

-1 tbsp olive oil

-a touch of nutmeg

-salt to taste (approx 1/8 tsp)

-2 tomatoes sliced about 1/4 inch thickness

-1/4 cup fresh basil

-1/4 cup fresh parsley

-1/4 cup fresh mint

-1/4 cup olive oil

-juice half a lemon or one lime

-1/2 teaspoon sea salt

-shaved parmesean to top

For the swiss chard:

In a large sautee pan, heat 1 tbsp olive oil to medium-high heat. Add minced shallot and pinch red pepper flakes. Add garlic and swiss chard.  Sautee for a few minutes, and then add the wine. Add the touch of nutmeg (remember a little goes a long way!) Cook until the wine has evaporated and the chard is wilted. Season with salt.

For the herb chimichurri:

In a mortar and pestle (or food processor), add all the fresh herbs, salt and olive oil. When the mixture is chopped and well incorporated, add lemon/lime juice.

Place the chimichurri on the bottom of the plate, place fresh tomatoes on top and then cover the tomatoes with the swiss chard. Top with shaved parmesean.