Rainbow Chard with Lemon, Fennel, and Parmigiano

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


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

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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