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