Swiss Chard with Crispy Shallots

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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


  1. In a medium pot, heat 2 cups oil to 325 degrees F.
  2. 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.
  3. 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.
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