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    Home » Recipes » Vegan Thanksgiving Recipes

    Chard with Brussels Sprouts and Red Peppers

    Published: Oct 29, 2013 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Halves of Brussels sprouts look pretty mingled with any variety of chard, and they taste wonderful together, too, making for a perfect Thanksgiving side dish. Substitute kale, collards, escarole, or broccoli rabe, depending on what’s available. Recipe from Wild About Greens by Nava Atlas ©2012, Sterling Publishing. Reprinted by permission. Photos by Susan Voisin.

    Recipe

    Brussels sprouts with chard

    Chard with Brussels Sprouts and Red Peppers

    Halves of Brussels sprouts look pretty mingled with any variety of chard, and they taste wonderful together, too. Substitute kale, collards, escarole, or broccoli rabe, depending on what’s available.
    5 from 1 vote
    Print Pin Rate Email
    Course: Vegetable side dish / Thanksgiving
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Chard recipe
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 111kcal
    Author: Veg Kitchen

    Ingredients

    • 10 to 12 ounces Brussels sprouts stemmed and halved
    • 10 to 12- ounces chard any variety (Swiss, red, green rainbow)
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic minced
    • 1 medium red bell pepper finely diced
    • 1 tablespoon lemon juice or more, to taste
    • Salt and freshly ground pepper to taste
    • ¼ cup chopped toasted walnuts or 2 to 3 tablespoons toasted pine nuts, optional
    US Customary - Metric

    Instructions

    • In a large skillet, combine the Brussels sprouts with about ½ cup water. Cover and cook until tender-crisp, about 5 to 7 minutes. Drain and remove to a bowl and set aside.
    • Meanwhile, cut the leaves from the chard stems. If using the stems, trim about and inch from the bottoms, then slice thinly. Otherwise, discard them. Stack several leaves atop one another and slice into ribbons, about ½ inch in width.
    • Heat the oil in the same skillet. Add the garlic, bell pepper, and chard (along with stems if you’re using them). Sauté over medium heat until the chard is tender to your liking, about 4 to 5 minutes.
    • Stir the Brussels sprouts back in, then season with lemon juice, salt, and pepper. Scatter the optional nuts over the top and serve at once from the skillet.

    Nutrition

    Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 114mg | Potassium: 433mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3868IU | Vitamin C: 81mg | Calcium: 52mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Variation: Try this dish with mustard greens or escarole if you enjoy the sharper flavor of those greens.

    Brussels Sprouts with Chard

    • Here are more recipes for hardy greens.
    • Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
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    Reader Interactions

    Comments

    1. Sandy Halliday says

      November 20, 2014 at 9:53 am

      This looks so tasty I can't wait to try it out. So easy too. I just love Brussels sprouts. I've pinned the picture. It's so vibrant. Will be back soon for more recipes.
      Sandy

    2. Nava says

      November 20, 2014 at 10:08 am

      Thanks, Sandy! Have a great holiday.

    5 from 1 vote (1 rating without comment)

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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