Pickled Swiss Chard Stems

By Florence Fabricant

Total Time
20 minutes
Rating
4(6)
Comments
Read comments

Featured in: Chard Puts on a Party Dress

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 or more servings as a condiment or in salad
  • Stems from 2 bunches Swiss chard
  • 2cups vegetable stock or water
  • 1bay leaf
  • 1½tablespoons extra virgin olive oil
  • ½cup cider vinegar
  • ½teaspoon sugar
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

67 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 584 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Cut stems in pieces ½-inch wide and 2 inches long. Place in saucepan with stock and bay leaf, and simmer 10 minutes, until tender. Drain, and place in shallow glass or ceramic dish with bay leaf.

  2. Step 2

    Mix oil and vinegar together, and pour over chard stems. Season with sugar, salt and pepper. Refrigerate, and allow to marinate overnight and up to four days before serving.

Ratings

4 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Marli

I made it for longer-term fridge pickling (2-3 wks). I added water, increased salt & vinegar for safety/ stability and put into a canning jar with a rubber cover in the fridge. I plan to try it after 3 days.

Marli

Save the beautiful broth you cooked it in (freeze for a future soup!)

Marli

Add a crushed clove of garlic

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.