I confess, Swiss chard is something pretty new to me. I haven’t eaten much of it and this was my second experience cooking it. Maybe my first didn’t count, because that would be when I attended a cooking class a few weeks ago, and my brother, who accompanied me, was selected for Swiss chard sautéing duty. Anyhow, I had one of those, oohhh, this is so delicious and pretty, why don’t I make this stuff at home kinda moments.

I have a Mom with a tendency to go out and buy me stuff whenever she sees a need for it in my life, and Mom was at the cooking class. So next time I saw her I was presented with a gorgeous bouquet of colorful swiss chard. I kinda love when that happens: here’s some food you don’t know how to cook. Go forth and make something. Then blog it!

So that’s just what I did. The day I cooked this up was a warm one, so I took the whole bunch of chard and turned it into a light meal, along with some pan-fried tofu. You could just as easily skip the tofu and make the chard into a side. The horseradish part of this dish was a last minute addition. I had planned on going with basic garlic and onions, but then I spotted an eager mustard bottle in the fridge door and knew what I had to do. It worked out great. You will find that this is flavor PACKED. Again, I love working with new ingredients. You get a blank slate and end up going with some seemingly random flavor or technique. Creativity happens.





Print Swiss Chard With Horseradish and Pan-Fried Tofu Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 2 Author Alissa Ingredients For the Tofu 1 tbsp. horseradish mustard

1 tbsp. white wine vinegar

1 tbsp. olive oil

1/2 lb. extra firm tofu drained and pressed For the Chard 1 tbsp. olive oil

1/2 onion diced

2 garlic cloves minced

1 bunch swiss chard leaves and stems, sliced

1 tbsp. horseradish mustard

1/2 tbsp. white wine vinegar

1/2 tsp. salt

1/2 tsp. pepper Instructions Prepare the Tofu Whisk mustard and vinegar together in small bowl. Cut tofu into 1/2" thick slabs Heat olive oil in medium skillet over medium-high heat. Add tofu slabs and cook until crispy and brown, about five minutes on each side. Brush the top of each tofu slab with mustard-vinegar mixture. Flip and cook the mustard side until a crust forms. Brush the other side, flip and repeat. Remove tofu from skillet and set aside. Prepare the Chard Add your other tablespoon of oil to skillet and lower heat to medium. Add onion and sauté until softened, about five minutes. Add garlic and sauté another minute. Add chard, mustard, vinegar, salt and pepper. Sauté until chard is completely wilted, about three minutes. Divide chard onto plates and top with tofu.

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