Swiss Chard with Orange and Pepitas

Earlier this month, we did some renovations to our kitchen. For about a week, I was kitchenless. As in, I couldn’t cook. There were even two days where we could barely get water from the fridge. (Seriously. We had to tear away some plastic sheeting to get to the water and ice, and if I wanted into our pantry, I had to suck it in and squeeze between the fridge and the wall in what amounted to less than 10 inches of space.)  When we finally scheduled for the work to start, we only had about a day’s notice before I had to clean out the cabinets. I went into a state of half-panic. I would starve! I thought. After all, I pretty much prepare all of my meals myself. I didn’t have time to make much of anything in advance. How would I survive? Well, needless to say, I managed. I’m grateful for some trustworthy gluten-free restaurants and my arsenal of snacks that I stashed in my desk drawer at work. And now we are back in the new kitchen. Let me tell you, it’s awesome. I am so excited.

In fact, I’m so excited that I definitely need to take some photos for you and share. I have a few, and I’ve shared a bit on Instagram, but I really need to get some decent (read: non-iphone) photos for you! Stay tuned for that.

Meanwhile, my garden didn’t stop growing just because we weren’t cooking. In fact, the lettuces, radishes, Swiss chard, collard greens, arugula and even some mizuna were all in need of harvesting. But I left them there, as I didn’t really have a way to wash or prepare them. Once we were back in business, I pulled radishes (some of which had grown to the size of golf balls!), cut what was left of the good lettuce (much of it has bolted), attempted to take control of the cucumber beetles, and harvested some of the Swiss chard for this easy little side dish.

Swiss chard is one of my favorite greens. It’s so pretty – especially the rainbow chard, with the colorful red, pink, yellow and white stems. It’s also milder in flavor than some other greens, and it cooks quickly – nearly as quickly as spinach. And the stems are tender, which is a bonus. I love munching on them raw. They have a texture somewhat similar to celery; crunchy and crisp.

This dish highlights that freshness that chard offers by throwing in a hit of citrus. It’s bright and light. I served it alongside some roasted chicken, but I imagine it would go extremely well with grilled pork, shrimp or any poultry. The pepitas (a.k.a. pumpkin seeds) add a nice crunch and nuttiness.

This recipe should serve 3-4; unless you’re me and love greens. In that case, I’d say it’s enough for 2.

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Swiss Chard with Orange and Pepitas (gluten-free, vegan, paleo, sugar-free)

1 T coconut oil

1 large bunch Swiss chard, stems and leaves separated and chopped

2 cloves garlic, minced

Zest of 1 orange

Juice of 1 orange

Salt and pepper to taste

About 3 T raw pepitas, toasted in a dry skillet

Heat coconut oil in a large skillet over medium heat. Add the stems of the Swiss chard and sauté for a minute. Add the garlic and orange zest and sauté for another minute. Then add the leaves of the chard and stir, and add the orange juice. Cover the pan with a lid and lower the heat to medium-low. Allow to wilt for about a minute, then remove the lid and stir again. Allow the juice to reduce a little, season with salt and pepper to taste, and then remove the pan from the heat.

Serve with toasted pepitas sprinkled over.

Serves 3-4.

Comments

  1. says

    I feel your pain.

    We remodeled out kitchen two years ago and it was a nightmare. You never realize how much you depend on all of that until you do not have full access.

    This recipe looks delicious. Plus there seems to be very little prep time. What do you recommend serving with it? Have you tried it with grapefruit instead? Do you think that would make it too bitter?

    I cannot wait to give this a try. Congratulations on the new kitchen. I have found that I am much more inclined to cook now that I have everything exactly the way that I want it.

    • altawrites says

      Elle – I did make serving suggestions in my post, but I think it’d go especially well with any grilled meats, personally. I haven’t tried it with grapefruit. I have made a kale salad with grapefruit before, so who knows, it might be tasty. I encourage you to try!

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