Swiss Chard With Caramelized Shallots
Published January 15, 2013
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
3 tablespoons canola oil
2 tablespoons crispy fried shallots (see recipe)
1 teaspoon minced garlic
2 pounds Swiss chard, rinsed and trimmed
2 tablespoons rice wine
1 tablespoon fish sauce
2 tablespoons chicken stock, optional
Nutritional analysis per serving
10 grams carbs; 155 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 4 grams fiber; 848 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until oil is shimmering but not smoking.
- Step 2
Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes. Transfer to a bowl; serve immediately.
Private Notes
Comments
This recipe was a revelation. Loved all of the flavors. Will make this again, and share with chard-loving friends! Next time we make this, I might add the fried shallots on top of the already cooked chard. It’s great as written, though.