Recipe: Sautéed Chard and Bell Peppers
Last Friday night, Amy and I settled into our weekend rhythm a little late. So what if the markets were closed?… “Come on, it’s September,” she said. “Let’s go shopping in the garden!” And we didi.
It became a one-bowl meal of sautéed chard with a gorgeous yellow bell pepper. Here’s something you can make this month, whether you have a garden, or you have a good source in the city for fresh seasonal veggies. It feels almost as beautiful inside as it looks in the bowl: bright green chard leaves, vibrant rainbowed chard ribs, and sunshine yellow peppers.
Sautéed Chard and Bell Peppers
3 tablespoons olive oil
2 cloves garlic, chopped fine
1 bunch Swiss chard – ribs removed and sliced into 1″ pieces, leaves sliced into ribbons along veins
1 yellow bell pepper, sliced into 1″ squares
1/2 cup chicken broth or white wine
1/4 cup breadcrumbs
sea salt and freshly ground black pepper, to taste
grated Parmesan cheese, to taste
Over a medium flame, heat 2 tablespoons of the oil in a sauté pan and sauté garlic, chard ribs, and bell pepper for a few minutes. If garlic begins to brown, lower heat. Add chard leaves and broth, and simmer for another 2 minutes, stirring chard so that it wilts evenly.
Meanwhile, in another small pan over a medium flame, heat the breadcrumbs with the remaining tablespoon of oil, and stir until brown, 1-2 minutes. Toss breadcrumbs with vegetables. Season with salt and pepper.
To serve, divide between two shallow bowls and sprinkle with grated Parmesan.