Put a little char on your leeks before sautéeing them with fresh swiss chard and you’ve got a healthy, vegetarian and gluten free side dish. Substitute olive oil for the butter and you can make it vegan, too.
Spring has finally landed here in the BK and I couldn’t be happier.
I’m over at A Dish of Daily Life today, sharing this Charred Leek and Swiss Chard recipe and just basically blissing out over all the fresh produce that’s hitting the markets.
I’ve really enjoyed my time on Michelle’s creative team and can’t believe it’s almost over. Here are the other recipes I contributed there, in case you missed them:
- Four Chambers Berry Smoothie Bowl
- Focaccia Bread with Blood Oranges and Fennel Seeds
- Easy Pork Tenderloin with Fennel and Plums
Come June, you’ll be able to find me at Eazy Peazy Mealz!
I’m calling this the “little black dress” of side dishes because it goes with everything! So flexible it could perform for Cirque de Soleil.
Peak chard season is swiftly approaching so you’re about to see these colorful leafy greens everywhere. And leeks, which I usually associate with cooler weather (think potatoes, root vegetables…) take on a spring-ier flavor when they’re charred. This recipe takes 15 minutes to whip up and 2.5 seconds to disappear.
So grab the biggest skillet you’ve got and pop over to A Dish of Daily Life to get my recipe for this delicious, seasonal side dish. I also may or may not compare swiss chard to Peter Brady. You’ll have to come see for yourself.