Sauteed Chard With Parsnip

This vibrant side dish brings together the earthy sweetness of parsnip and the slightly bitter charm of chard, all wrapped up in a flavorful package. The parsnip adds a delightful crunch, while the chard’s slight bitterness is balanced by the savory onion and garlic.

A delicious, healthy treat awaits!

Ingredients

• 2 large bunches of chard, stems and leaves separated and chopped
• 1 large parsnip, peeled and grated
• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 2 cloves of garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for some heat)

Instructions

Heat the olive oil in a large skillet over medium-high heat.

Add the sliced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the grated parsnip to the skillet and cook for about 5 minutes, stirring occasionally, until it starts to soften.

Add the chopped chard stems to the skillet and cook until they’re tender, about 5 minutes.

Add the chopped chard leaves to the skillet and cook until they’re wilted, about 3-5 minutes.

Add the salt, black pepper, and red pepper flakes (if using) to the skillet and stir to combine.

Cook for an additional minute, stirring constantly, until the chard is coated with the spice mixture.

Serve hot, dividing the sautéed chard and parsnip mixture among 5 plates.

Notes

Use fresh chard for the best flavor and texture.

If the leaves are a bit wilted, simply trim the stems and soak the leaves in cold water to revive them.

Choose a parsnip that’s firm and free of soft spots.

You can also use other root vegetables like carrots or beets if you prefer.

Don’t overcrowd the skillet, cook the ingredients in batches if necessary.

You want to give each component enough room to cook evenly.

If you like a little spice, add the red pepper flakes.

If you’re serving a crowd with varying tastes, omit them and serve them on the side instead.

Be gentle when stirring the chard leaves, you don’t want to bruise them and end up with a mushy texture.

To make ahead, cook the parsnip and onion mixture up to a day in advance.

Add the chard just before serving and proceed with the recipe.

This recipe makes a great side dish, but it’s also fabulous as a bed for grilled meats or as a nutritious base for a veggie burger.

Nutrional Value

• Calories: 140
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrates: 18g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 3g