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Feast: Swiss Chard w/ Kolhrabi · GF (enough for 8 )

We used an assortment of rainbow Swiss chard from our CSA, the brightly colored stems made this dish look like a beautiful pile of fall leaves. Our CSA also introduced us to kohlrabi, which I’d never used before. It has a wonderfully crisp, apple-like texture and doesn’t require cooking. If you can’t find kohlrabi, use an apple instead.

rainbow chard

2 pounds Swiss chard or other fall green, rinsed but not dried
1/2 onion, halved and sliced thin
4 cloves garlic, sliced thin
salt and pepper

3 oranges, juiced and zested
olive oil
3 small to medium bulbs kohlrabi, peeled, halved, and sliced as thin as you can

Prepare the chard by tearing the stems from the leaves. Tear or chop the leaves roughly, they’ll wilt considerably, so you don’t need to get them very small by any means. Set aside.

Slice the chard stems into 1/4” thick pieces and saute them together with the onion and garlic until tender. Add the greens and cover with a lid (leaving the heat on) for about 2 or 3 minutes, to wilt the greens. Then, remove the lid, stir, and continue to saute until the leaves are tender, about 5 minutes. Season with salt and pepper.

Take the orange juice and zest and add to it an equal amount of olive oil to make a light dressing. Toss the kohlrabi in this mixture and set aside until just prior to serving.

This dish is super yummy either hot or at room temperature. So you can warm the greens back up before serving, or just leave them at room temp. Either way, just drain the kholrabi of excess vinaigrette and toss the slices with the greens just prior to serving.

To see the rest of our meal, read Thanksgiving Heritage, which we’ve loaded with pictures, links and recipes.


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