Chorizo Dotted Swiss Chard
Print RecipeIngredients
- 1 head organic Red Swiss Chard, stems on
- 1 tbsp grape seed oil
- 2 oz uncured Spanish Chorizo, finely diced
- 1 tsp organic tahini
- 1 tbsp organic hemp seeds
- 1/2 tsp organic lemon juice
- salt & fresh ground pepper
Instructions
Wash the Swiss Chard leaves and trim off the ends of the stems to discard, the rest of the stem should be intact. On a cutting board take all the leaves and stack them on atop the other, use a sharp knife to cut 1/4 strands the entire length of the greens ( including the red stems). Finely dice the chorizo and set aside.
Heat the grape seed oil in a heavy iron cast pan or pot and add the swiss chard with salt & pepper. Stir to cook down for about 10 minutes and add the chorizo and tahini. Stir to coat and cook for another 3-5 minutes and shut the heat. Add the lemon juice and hemp seeds to coat all the leaves before serving with additional freshly pepper.
Notes
If replacing Swiss Chard with Collard Greens, increase the sauté time by 8-10 minutes until fork tender.
You have seen Swiss chard at the supermarket, but maybe your not sure which one from all of them (so blessed to have options!). Its a beautiful versatile green that some stores like Whole Foods always have in stock, but others might not- this is your warning that surprisingly you may have to walk or drive around a bit to find it. If you only find the Rainbow Swiss chard, its essentially the same thing, just different leaves were packaged together to make it look pretty and appealing to the consumer, a little something called marketing and yes it happens to vegetables. A low fodmap diet allows for all types of greens, and this recipe can easily be replicated with collard greens if you don’t even want to hunt down the chard. In my experience, the collard greens are a bit more difficult on my belly so I stick with the chard, but whatever floats your boat, everyone’s body is different. As I have a serious dislike of anything kale, this is also a nutrient powerhouse replacement for not jumping on the kale train.
The chard is washed, chopped, and lighting cooked before adding small pieces of chorizo that dot the succulent tender greens. The stems which do not cook down as much as the leaves, add a crunch and colorful bite to the dish ensuring it hits all my necessary components to a meal. Texture, color, flavor. To amp up the creaminess and protein, a tad of tahini gets thrown in the mix, this keeps it low fodmap and doesnt overpower the other flavors in the dish. Its great as a side, a main course with meat, and yes, even for breakfast.
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