Chard Wilted Salad with Quick Pickled Shallots Walnuts and Goat Cheese (Meatless Monday)

Swiss Chard Wilted Salad recipe, quick pickled shallots, goat cheese, walnuts, Meatless Monday

Swiss Chard Wilted Salad

Chard (or Swiss Chard) is a highly nutritious leafy green and this recipe for Wilted Chard Salad with Quick Pickled Shallots Walnuts and Goat Cheese is a really simple way to pack in healthful, wholesome, flavorful eating to a busy weeknight meal. Make this for Meatless Monday, or any day. 

Recently Mr. Saucy and I celebrated our twenty-second wedding anniversary. Normally I cook for us, even for special occasions. But this year Mr. Saucy made dinner reservations at a local restaurant whose chef prides herself (Yes! She!) on a farm-to-table concept of dining.

We started our delicious meal with a wilted salad and it was so amazingly good! Of course, you can probably guess that they wilted greens were Chard. I have been wilting Chard like crazy ever since.

This salad is really quick to prepare, except for the quick-pickled shallots. That said, even they only take a few minutes to make, with an hour of inactive time while they cure. Once they are ready, you can use the red wine pickling vinegar as the dressing for the salad! Win!

I removed the stems from the Chard, diced them and set them aside, then chopped the leaves. The stems were sautéed along with the walnuts in a titch of olive oil and removed from the pan. Then, the chopped leaves were added back to the hot pan with a bit of water to wilt.

The total cooking time for everything was just about 5 minutes! Once the Chard leaves were wilted, I assembled the plates with the greens topped with the stems and walnuts, some of the pickled shallots, crumbled goat cheese and a couple of tablespoons of the pickling vinegar. Done.

This salad is easy, nutritious and delicious. You must try it!

P~

Chard Wilted Salad with Quick Pickled Shallots Walnuts and Goat Cheese (Meatless Monday)
 
Prep time
Cook time
Total time
 
Wilted Chard is the star of this easy salad, topped with sautéed Chard stems, walnuts, pickled shallots, crumbled goat cheese and red wine vinegar.
Author:
Serves: 2-6
Ingredients
  • FOR THE PICKLED SHALLOTS:
  • 1 cup thinly sliced shallots
  • ½ cup red wine vinegar
  • 2 teaspoons sugar
  • 1½ teaspoons kosher salt
  • ¼ cup water
  • FOR THE SALAD:
  • Bunch of Chard, stems and ribs removed and diced, leaves chopped (6 cups firmly packed leaves makes two meal servings, or 6 side salad servings)
  • 1 tablespoon olive oil
  • 1 cups walnuts
  • ¼ cup water
  • 1 ounce crumbled goat cheese
Instructions
  1. FOR THE PICKLED SHALLOTS:
  2. In a small bowl, combine the vinegar, sugar and salt.
  3. Stir to dissolve the salt and sugar.
  4. Add the water and shallots and stir to cover the shallots in the liquid.
  5. Allow to sit at room temperature for one hour.
  6. FOR THE SALAD:
  7. Place a skillet over medium heat and allow to get hot.
  8. Add the olive oil and the walnuts, stirring to coat the walnuts in the oil.
  9. Cook for 2 minutes.
  10. Add the diced Chard stems and ribs to the skillet.
  11. Stir to coat with the oil and continue to cook the stems and walnuts for 2 minutes (the stems with still retain a bit of crunch).
  12. Remove the walnuts and Chard stems to a bowl.
  13. Using the same hot skillet, add the Chard leaves and ¼ cup water.
  14. Stir as the leaves wilt and cook for about 2 minutes, until the leaves are wilted and they just begin to release their water.
  15. Remove the wilted greens to plates, top with stems and walnuts, pickled shallots, crumbled goat cheese and some of the pickling vinegar for a dressing.
  16. Serve immediately.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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