Califonia Bountiful
Side Dish

Braised market greens

Cooked with wine, croutons and lots of garlic, these richly flavored greens stand alone as a side dish. Or use them as a base for serving grilled salmon, chicken or pork. 

Sean Venus
Venus Spirits Cocktails & Kitchen, Santa Cruz

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3 to 4 bunches rainbow Swiss chard
1 tbsp. grapeseed oil
1 tbsp. minced garlic
1 tbsp. minced shallots
1/2 cup croutons
1/2 cup white wine
2 tbsp. butter, diced
2 to 3 tsp. chopped Calabrian chiles
Salt and pepper, to taste
1 lb. arugula
1/4 cup grated Grana Pardano cheese


Wash chard, remove stems and cut or break chard into 2-inch pieces. Heat a sauté pan over medium heat. Add oil. Sauté garlic and shallots for 30 seconds. Add chard and croutons, and sauté for 30 seconds. Add wine, butter, chiles, salt and pepper. Remove from heat, add arugula and toss until wilted. Place on a plate and top with grated cheese.

Serves 4 to 6

Photo: © 2021 Tomas Ovalle

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