10 minutes
A sustainable and flavorful relish made with leftover stems from greens and brightened with lemon and shallots.
Swiss Chard Stems, finely chopped
0 oz
Small Shallot, finely chopped
each
Half Lemon, cut into small bits
each
tablespoons
to taste
to taste
cups
1. Prepare Ingredients
Separate the leaves from the stems of your chosen greens. Finely chop the stems, a small shallot, and half a lemon into small bits.
2. Combine for Pickling
In a small bowl, combine the chopped stems, shallot, and lemon bits. Add a tablespoon of white wine vinegar to the mixture.
3. Season
Season the mixture with kosher salt and freshly ground black pepper. Allow to rest for 5 minutes to let the flavors meld.
4. Add Olive Oil
Stir in a quarter cup of olive oil, ensuring the mixture is well coated. Taste and adjust seasoning as needed.
Use bright, firm lemons and vibrant, perky herb stems for the best flavor intensity and brightness.
Incorporate the zest or finely chopped peel, avoiding the pith, to add complexity and an aromatic component.
Taste your lemons first and adjust with a touch of honey or sugar if needed to balance the tartness.
Finely mince the stems with a sharp knife for better texture and flavor integration.
Use salt to enhance flavors and balance acidity, and consider a touch of pepper or chili flakes for heat.
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