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Ingredients
Stems from 2 bunches Swiss chard
2 cups vegetable stock or water
1 bay leaf
1 ½ tablespoons extra virgin olive oil
½ cup cider vinegar
½ teaspoon sugar
Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings as a condiment or in salad)
7 grams carbs; 67 calories; 3 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 584 milligrams sodium; 3 grams protein; 2 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
Cut stems in pieces ½-inch wide and 2 inches long. Place in saucepan with stock and bay leaf, and simmer 10 minutes, until tender. Drain, and place in shallow glass or ceramic dish with bay leaf.
- Step 2
Mix oil and vinegar together, and pour over chard stems. Season with sugar, salt and pepper. Refrigerate, and allow to marinate overnight and up to four days before serving.
Private Notes
Comments
I made it for longer-term fridge pickling (2-3 wks). I added water, increased salt & vinegar for safety/ stability and put into a canning jar with a rubber cover in the fridge. I plan to try it after 3 days.
Save the beautiful broth you cooked it in (freeze for a future soup!)
Add a crushed clove of garlic