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
Makes 2 cups
Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1 3/4 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.
Kale or large-leafed bunch spinach
Leave a Review