One of my favorite times of the week is breakfast on Sunday. These tiny pancake skewers are the ideal brunch appetizer or leisurely Sunday breakfast in bed, topped with a variety of fresh berries and powdered sugar. Cook them for your loved ones as a surprise!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 bunch Swiss chard, stems and leaves separated
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon kosher salt
- ½ lime
Instructions
- Chop the chard stems into 1/2-inch pieces. Stack the chard leaves, roll them tightly into a cylinder, and chop into 1/2-inch strips; chop the strips into halves.
- Heat about half the olive oil in a large non-stick skillet over medium heat. Cook chopped chard stems in hot oil until hot, about 1 minute. Stir the chard leaves with the stems; cook and stir together 1 minutes more. Drizzle remaining olive oil over the mixture and stir to coat. Continue cooking and stirring until the leaves are nearly wilted, 4 to 5 minutes. Remove from heat and immediately sprinkle kosher salt and squeeze lime half over the chard. Stir to season evenly.
Reviews
WOW loved it.
Delish! I will add a whole lime-worth of juice next time, but this was great as a side with grilled pork chops.
I’m not really fond of swiss chard and was looking for a new preparation. This is so simple yet that touch of lime made a difference. My husband really liked it.
Good stuff. I copied some others and added some fresh garlic. I’ll make it again but will back off just a touch on the lime.
I’d use a little less water for a thicker soup, maybe 6 cups instead of 8. I only had 2 leeks so I added regular white onion as well.
Nice cure for cabin fever-fresh greens and one’s favorite seed catalog. I didn’t add a thing to the recipe. The lime, salt, and oil are plenty.
A little bland. I still like lemon better with chard. Would make again with some garlic, onion, and lemon with the lime.
Instead of kosher salt, subbed in lemon pepper salt–went really well with the lime and lemon juice. Also added a teaspoonful of minced garlic and a bit of chili powder for a kick. Original recipe is a great way to do up leafy veg, just some personal preferences. Will make again!
I added fresh garlic. Go easy on the salt. Tasty!
Very good.
I’m sorry to say I didn’t like this. I normally love Swiss chard and was looking forward to a new recipe. I followed the instructions exactly but found the chard undercooked and just overpowered by the lime and salt. Swiss chard in itself has such a nice delicate flavor but I felt this recipe didn’t allow that flavor to come out. Sorry. I do appreciate you taking the time to share the recipe though. It just wasn’t to MY taste.
i made this first with a small vegetable broth then added a bit of olive oil and topped it with the lime juice and salt. i would def make it again esp with all the chard i get from my CSA share.
Delicious. A great way to use fresh greens at its peak . I also added 1/2 tsp minced garlic and a bit of onion. The lime really does add some zing!
While I did add some fresh minced garlic because that’s what I’m used to, I did not squeeze the fresh lime over my portion. Hubs did and said I should have. He said I missed out because it gave it a subtle but delicious flavor!
Easy and flavorful!
This was actually pretty good. We have been looking for something to do with all the Chard we have growing in our garden. Chard is usually too bitter for me, but this recipe made it quite good, without any of the bitter.
Delicious! We cook with 1/4 cup chicken broth and then drizzlew on the oil, but soooo yummy!