- Rating:
- Servings:
- 10
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Unsalted Butter divided
- 2 cloves Peeled Garlic minced
- 1 1/2 pounds Brussels Sprouts trimmed and halved
- 3/4 cup Water
- 2 bunches Chard (use Red Chard) ribs removed and chopped
- 1/2 teaspoon Salt and Pepper or to taste
- 1 pinch Cayenne Pepper
Directions
Heat oil and 2 tablespoons of butter in a large sauté pan over medium-high heat. Cook the garlic for 30 seconds and add the Brussels sprouts. Season with salt and pepper and sauté, on high, for 5 minutes.
Add 1/2 cup of water and cover. Reduce heat to low and cook until tender. Add the rest of the water and the chard and cook until just wilted. Stir in the rest of the butter, add a pinch of cayenne and serve.
Note:
For a nutty undertone, add some slivered almonds just before service.
Reviews
-
- Swiss Chard and Brussels Sprouts Sauté
- luv2eat
- Aug 09, 2010
- A great side dish, especially with roasted or baked met or chicken. A little too much heat for my family, so I'm cutting back a little on the pepper. This would be outstanding over some heated lentils for a vegetarian meal.
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- Swiss Chard and Brussels Sprouts Sauté
- charlie
- Aug 09, 2010
- Wow...It sure does have a bite. As one of my associates said, "It steels the show. What could you substitute to take the bite down a notch. As great side dish to the main course. 4 stars
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- Swiss Chard and Brussels Sprouts Sauté
- Testing123
- Aug 09, 2010
- What a great side dish. I would not add as much pepper for my family.
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- Swiss Chard and Brussels Sprouts Sauté
- quilty
- Sep 14, 2011
- great
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