Swiss Chard with Crispy Shallots
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 784
- Total Fat
- 80
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 733
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.