Swiss Chard with Horseradish


  • 3 pounds green Swiss chard (2 to 3 bunches; see Cooks' notes)
  • 3 tablespoons olive oil
  • 1 medium onion, halved lengthwise and thinly sliced
  • 3 tablespoons water
  • ½ teaspoon salt
  • 1 ½ tablespoons bottled white horseradish (not drained), or to taste

1. Cut out stems and center ribs from chard, discarding any tough parts (see Cooks' notes), then chop. Wash leaves well, then cut in half crosswise (leave whole if on the smaller side). 2. Heat oil in a wide heavy pot (5- to 7-quart capacity) over medium heat until shimmering, then cook onion, s...

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