Braised Chard with Olive Oil and Rice

Savor the simplicity and delightful flavors of Braised Chard with Olive Oil and Rice. This seemingly humble dish is a delightful combination of tender chard, sweet carrots, and nutty rice, elevated by the richness of extra virgin olive oil. As the chard simmers to perfection, the natural sweetness of the carrots shines through, while the reserved olive oil adds a final touch of richness. This versatile recipe pairs exceptionally well with sautéed or roasted poultry and meats, making it a versatile and satisfying side dish. If you’re in the mood for experimentation, you can use other vegetables like kale, Belgian endive (cut in half the long way), bok choy, or leeks to create different flavor variations. Prepare this dish with minimal effort, and enjoy it hot, at room temperature, or even cold. The convenience of making it ahead and reheating later makes it an ideal choice for a quick, delicious meal.

Makes: 4 servings

Time: 50 minutes, largely unattended

INGREDIENTS:

• 1 pound chard, washed and trimmed
• 1/3 cup extra virgin olive oil
• 2 small carrots, roughly chopped
• Salt and freshly ground black pepper
• 1/4 cup white rice
• Juice of 1/2 lemon

INSTRUCTIONS:

1. Cut the stems out of the chard leaves, then slice the leaves into wide ribbons, and finely chop the stems, keeping them separate.
2. In a large skillet over medium heat, pour all but a tablespoon of the olive oil. Once the oil is hot, add the chard stems and chopped carrots, and season with a sprinkling of salt and freshly ground black pepper. Cook the mixture, stirring occasionally, until the chard is tender, which should take about 15 minutes.
3. Add the chard leaves to the skillet, along with some more salt and pepper, the white rice, and 1 1/2 cups of water. Cover the skillet, adjust the heat to maintain a simmer, and cook for approximately 30 minutes or until the water is absorbed. The mixture should be moist but not soupy.
4. Serve the Braised Chard with Olive Oil and Rice hot, at room temperature, or even cold, according to your preference. If you choose to make it ahead, cover and refrigerate the dish for up to a day, and then reheat it before serving.
5. Just before serving, drizzle the remaining tablespoon of olive oil and the juice of half a lemon over the dish to add a final touch of richness and brightness.

TIPS:

1. Washing Chard: Thoroughly wash the chard leaves to remove any dirt or grit. You can use a colander and cold water to clean them effectively.
2. Flavor Variations: Experiment with other vegetables like kale, Belgian endive (cut in half the long way), bok choy, or leeks to create unique and exciting flavor combinations.
3. Nutty Rice: Use white rice for this recipe, as it complements the flavors of chard and olive oil beautifully. However, you can also try using brown rice for a nuttier and heartier option.
4. Accompaniments: This versatile dish pairs wonderfully with sautéed or roast poultry and meats. It can also be served as a satisfying vegetarian main dish alongside a fresh salad or crusty bread.
5. Reheating: If reheating the dish, you may need to add a splash of water or additional olive oil to bring back the desired moistness.
6. Lemon Juice: The lemon juice adds a bright and zesty touch to the dish. Adjust the amount to your taste preference for a more or less pronounced citrus flavor.

Delight in the tender chard, sweet carrots, and nutty rice in this Braised Chard with Olive Oil and Rice recipe. Its simplicity and delightful flavors make it a go-to side dish for various meals. Enjoy it warm or cold, and explore different vegetable variations to create your own unique twists on this delightful recipe.