Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2015
Cut Swiss chard stems into 1/2-inch (1 cm) lengths; coarsely chop Swiss chard leaves. Set aside.
In large bowl, sprinkle onion with cornstarch and pinch of the salt; toss to coat. Shake off any excess.
In cast-iron or heavy-bottomed skillet, add enough vegetable oil to come 1/4 inch (5 mm) up side; heat over medium heat. Working in batches, fry onions, stirring occasionally, until crisp and golden, 2 to 3 minutes. Using slotted spoon, remove to paper towel–lined plate to drain. (Make-ahead: Store at room temperature for up to 2 hours.)
In large nonstick skillet, heat together olive oil, garlic and hot pepper flakes over medium heat; cook, stirring often, until fragrant and edges of garlic are golden, about 2 minutes. Add Swiss chard stems, remaining salt and the pepper; cook, stirring occasionally, until tender-crisp, 8 to 10 minutes. Add half of the Swiss chard leaves; cook, stirring, until beginning to wilt, about 1 minute. Add remaining Swiss chard leaves; cook, stirring, until wilted, about 4 minutes.
In small bowl, whisk together lemon juice, mustard and honey. Stir into Swiss chard mixture. Scrape into bowl; top with onions.
Tip from The Test Kitchen: Try the frizzled onions over sautéed green beans, broccoli or any green vegetable.
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 254 mg
- Sugars 3 g
- Protein 2 g
- Calories 129.0
- Total fat 10 g
- Potassium 470 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 14.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 46.0
- Vitamin C 27.0