Rainbow Chard with Lemon, Fennel, and Parmigiano

Rainbow Chard with Lemon, Fennel, and Parmigiano
Photo by Christopher Hirsheimer


  • 4 large bunches rainbow or Swiss chard (about 3-½ lb.)
  • ½ cup freshly shaved Parmigiano-Reggiano (shave with a vegetable peeler)
  • 2 medium lemons
  • 6 Tbs. extra-virgin olive oil
  • Kosher salt
  • 2 cups thinly sliced fennel bulb, plus ½ cup chopped fronds (fronds optional)
  • 6 medium cloves garlic, peeled and thinly sliced
  • + 1 more ingredients
    • Freshly ground black pepper

Cut the chard stalks off just below each leaf and thinly slice the stalks. Chop the chard leaves into large pieces. Keep the stalks and leaves separate.Bring a large, wide pot of salted water to a boil over high heat. Add the sliced fennel and chard stalks and cook for 3 minutes. Add the chard le...

View full recipe at Fine Cooking


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