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    Sautéed Swiss Chard with Fennel and Smoked Paprika

    clock-icon20 minutes
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    Pixicook editorial team

    A nutritious and flavorful side dish featuring Swiss chard sautéed with fennel, smoked paprika, and finished with lemon juice and pine nuts.

    Ingredients for Sautéed Swiss Chard with Fennel and Smoked Paprika

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Swiss Chard, rinsed, stems and leaves separated and chopped

    bunch

    Substitute chevron-down

    Olive Oil

    cups

    Substitute chevron-down

    Garlic Clove, sliced

    each

    Substitute chevron-down

    Fennel Bulb, diced

    cups

    Substitute chevron-down

    Smoked Paprika

    teaspoons

    Substitute chevron-down

    White Wine, optional, for deglazing

    cups

    Substitute chevron-down

    Pine Nuts, toasted

    handful

    Substitute chevron-down

    Lemon Juice, freshly squeezed

    to taste

    Substitute chevron-down

    Pecorino, microplaned, for garnish

    to taste

    Substitute chevron-down

    How to Make Sautéed Swiss Chard with Fennel and Smoked Paprika

    1. Prep

    Strip the swiss chard leaves from the stems. Slice the stems and cut the leaves into 1-2 inch pieces, keeping them seperate from the stems. Place the leaves into a bowl of cool water, gently agitate them to shake loose any dirt. Lift the chard out of the water and repeat the rinsing process with fresh water, until no sediment remains at the bottom of the bowl. Use a salad spinner to dry the chard or lay the leaves out on paper towels for 5-10 minutes to drain excess moisture. Dice the fennel and slice the garlic.

    2. Sweat Aromatics

    In a large pan over medium heat, add the olive oil. Once the oil is hot and shimmering but not smoking, add the fennel and garlic with a three-finger pinch of salt. Cook the aromatics or about 3-5 minutes until the fennel is soft and translucent. Then add the smoked paprika and cook for another minute to let the powder bloom in the oil.

    3. Sauté Greens

    Add the chopped stems of the Swiss chard to the pan; they need a little more time to cook through, about 2 minutes. Then, stir in the chopped leaves with a three-finger pinch of salt, flipping the greens occasionally until they begin to wilt, usually about 30 seconds to a minute.

    4. Deglaze

    Add the white wine to the pan and let it reduce by 80%.

    5. Finishing Ingredients

    As the chard reaches about 80% wilted, turn off the heat. The residual warmth will do the rest. Now, stir in a small handful of toasted pine nuts. Adjust the seasoning with salt and lemon juice to taste, serve immediately, garnished with a sprinkle of microplaned Pecorino cheese.


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