A Vibrant Umami Twist: Sautéed Swiss Chard with Miso

When you harvest Swiss chard from your own garden, you are working with a vegetable that is at its peak of crispness and nutrient density. This Sautéed Swiss Chard with Miso utilizes both the colorful stems and the tender leaves to ensure nothing from your harvest goes to waste. The sweetness of the white miso creates a rich, caramelized flavor that perfectly balances the earthy notes of the greens. When you use produce from your Seasonal Garden Kit, you are infusing your meal with vitamins that are lost in the long transport times of grocery store greens.

This Sautéed Swiss Chard with Miso is a versatile side dish that pairs beautifully with chicken or pork, but it is substantial enough to stand on its own as a nutrient-dense snack or light lunch.

Ingredients:

• 1 large bunch of Swiss chard
• 12 whole leaves and stems (Red, Green, Yellow, or Rainbow color)
• 1 Tablespoon white miso paste
• 3 Tablespoons grass-fed butter
• 1⁄2 cup (or more) whole raw walnuts (lightly crushed)

Directions:

1. Slice and rinse the chard stems. Set aside.
2. Roll the chard leaves lengthwise into a “cigar” and slice into 1/3 to 1/2-inch ribbons (chiffonade).
3. Add the leaves to a bowl of water and let them sit while you prep.
4. Melt 1 tbsp of butter in a skillet and sauté the stems until vibrant.
5. Add the wet greens, stir, and cover to steam until tender.
6. Transfer the cooked greens to a serving dish, keep warm.
7. For the sauce, melt 2 tbsp of butter in the pan with miso, stir in walnuts, and cook until browned.
8. Pour the sauce over the chard and serve.