Appetizer Recipes

Swiss Chard with Hazelnut Gremolata

Swiss Chard with Hazelnut Gremolata



Swiss Chard with Hazelnut Gremolata

Serves: 4


2 tablespoons Napa Valley organic olive oil divided
2 bunches green Swiss chard washed dried tough stems removed leaves sliced to about 1 in x 2 in pieces
2 Melissas organic garlic cloves minced divided
teaspoon salt divided
1 tablespoon Flanigan Farms blanched hazelnuts chopped and lightly toasted
3 tablespoons Pioneer bread crumbs toasted
3 tablespoons fresh cilantro chopped
3 tablespoons fresh mint leaves chopped
zest from one lemon
teaspoon Pepper
1 tablespoon shredded Bel Gioso Asiago cheese


Heat one tablespoon olive oil in a large skillet over medium heat. Add chard and one clove of minced garlic and season with 1/8 teaspoon salt. Cook, stirring often, until chard is wilted and begins to brown.

While chard is cooking, mix all of the remaining ingredients together in a bowl, including the rest of the garlic and the salt, but not the olive oil. When chard is done cooking, toss with gremolata mixture. Drizzle with remaining olive oil, toss, and serve.