Photo: Swiss Chard with Crispy Shallots Recipe
Ingredients
- 2 cups canola oil, plus 2 tablespoons
- 6 shallots, peeled and thinly sliced
- 1 tablespoons all-purpose flour
- Kosher salt and freshly ground white pepper
- 2 bunches (about 2 to 2 1/2 pounds) Swiss chard, trimmed and washed, leaves separated from stalks, the stalks cut into 1-inch thick and 3-inch long matchsticks, leaves torn into bite-size pieces
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sherry vinegar
Directions
In a medium pot, heat 2 cups oil to 325 degrees F.
In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste.
Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they "wilt", 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By dmrkymtnhi_10630077
Kremmling, CO
on January 11, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The swiss chard was really good, especially using all and there is no waste.
The fried shallots were to die for. I cut the recipe in half and have some for a second meal. I live in the mountains so it is hard to get the chard up here but will get it again when I go to the city.
By glenngrunow_115...
Milford, CT
on January 03, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made the Swiss Chard for Christmas dinner and everyone loved it and how colorful it was.. I didn't have Sherry vinegar so I used red wine vinegar. The shallot onion rings were hard to keep everyones hands off before the meal was ready. I will make this dish at every Holiday Dinner. Thank you.
By EdenTravels
Alamo, CA
on December 07, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The swiss chard was fairly basic and I had to add 1 tsp sugar to bring out and balance the sherry vinegar. I also made another change... shallots are very expensive and I decided to go with my low budget regular onions. I do not have a mandolin so I sliced them really thin. I followed the recipe and coated in flour and fried. They were really good. Kind of like the onion straws you might have at a restaurant. Easy and lightly battered. I will definitely make them again. Swiss chard was okay as a side/green dish.
Read all 3 reviews