One of my all-time favorite foods and a traditional lucky dish for the Lunar New Year is tea eggs. These hard-boiled eggs have a light anise flavor and a rich, dark brown color thanks to the black tea and soy in them. These are particularly beautiful due to the marbled patterns left by the fractured shells. As a side dish, appetizer, or snack, I consume them chilled and quartered. Mom provided the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ small red onion, diced
- 1 tablespoon minced garlic
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- ½ cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- 1 pinch salt to taste
Instructions
- Gather all ingredients.
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- Heat olive oil and butter together in a large skillet over medium-high heat. Stir in onion and garlic and sauté until fragrant, about 30 seconds. Add chard stems and white wine; simmer until the stems begin to soften, about 5 minutes.
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- Stir in the chard leaves and cook until just wilted.
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- Sprinkle lemon juice on top and stir to combine; add Parmesan cheese and season to taste with salt if needed.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 202 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Easy, very tasty!
The basic recipe is good. I tweaked it some. I added bacon and cherry tomatoes. I also add ramono cheese.
Not a fan. I’ve never had Swiss chard before, but I got some at the local farmers market. I wanted to try a simple recipe. The best things about this are the onion, garlic, white wine and parmesan cheese. I guess I’m not a fan of the chard, but at least I tried it.
My husband and I loved this recipe. It is very flavorful and so easy to prepare.
This was awesome. I’d take a picture but we ate it all. Home grown chard and less than store bunch so I slightly adjusted ingredient amounts. Will definitely make it again.
Super tasty, I tried it with port wine instead of dry wine and the onions caramelised slightly adding a creamy and sweet touch. Loved how the parmesan cheese takes thisc recipe to another level!
Fantastic! I usually do not change anything the first time I try a recipe but I did not have red onion or lemons on hand so I used shallots instead of the red onions & garlic. I also had some green onions that needed to be used so I added the white bits to the chard stems and then added the green ends when I added the chard leaves and instead of lemon, I used champagne vinegar. This turned out absolutely delicious! The freshly grated parmesan really added the final touch and I’ve already ordered more rainbow chard to make again ASAP!
This recipe was delicious. I have always boiled swiss chard. I will never boil again. I cooked it exactly as directions said. The second time I made it I added some bacon pieces. Both ways were excellent.
Too greasy, two tablespoons of oil and butter ended up being too much.
I found it very flavourful. There was still a little crunchiness to the swiss chard which also added interest to it. We loved it!
Delicious. We cut back on the lemon too much, which was a mistake in a recipe with so much butter. I usually find lemon drowns out the flavor of a recipe, so I decreased it to a few drops here, but more was needed to cut the butter. If I make this again, I’ll probably reduce the amount of butter too.
Very delicious. I would like it a little more tender so I let it sit a minute or two longer. Definitely will make this again and again.
You can eliminate the butter and won’t miss it. I used a shallot. Quick and easy side dish.
Made as directed by used more chard than called for (pulled from my garden). It was great. My toddler gobbled it down.
This is a nice simple recipe for all the Swiss chard my garden is producing!
Fantastic! I used shallots, since I didn’t have red onion, used champagne vinegar (didn’t have lemon), and I used a LOT more cheese. I added a bit of heavy cream as well. It was DELICIOUS. I also cooked the stems a few minutes longer, just because I didn’t want them to be too tough. I will definitely make this often and plan to add shitake mushrooms next time.
It was really good. I just need to adjust the lemon juice to be about half for my tastes.
Awesome recipe! Will make again for sure! Even the largest of chard leaves were tasty and tender! Thank you for a great recipe.
excellent way to eat healthy. I had to use red wine instead of white. Seemed to work just as well. Guests thought it was great. Should use two bunches of chard next time for 4 adults.
Delicious! I made it as is (substituted chicken broth for white wine), then tinkered with the recipe a little. Tiny bit less butter and lemon juice, then topped with bacon crumbles at the end were our favorite adjustments. Great recipe!!
Really enjoyed this recipe. I am a poor cook but I this recipe was easy to follow and came out great. The whole family enjoyed it and were quite impressed