Brussels sprouts with chard (or other leafy greens) synergize nicely in a simple side dish. They taste and look fantastic together. This simple recipe for Brussels sprouts and chard (or other leafy greens) makes a great holiday side dish.
This vegetable duo is perfect for Thanksgiving, for example, yet it’s easy enough to make for everyday meals, factoring in a bit of prep time.
Chard or other greens to choose from
My favorite leafy green for pairing with Brussels sprouts is chard, as shown here. Any variety works. Swiss, green, and rainbow chard are the ones most commonly found in groceries and farmers markets, though there are several other good varieties to buy or grow.
You can swap in other greens, too. My second choice would be curly green or lacinato kale, but you can also try making this dish with collard greens, mustard greens, or escarole.
Brussels sprouts have arrived!
Brussels sprouts have really become the vegetable du jour, haven’t they? It seems like they’ve picked up where kale left off not long ago (not that kale is passé by any means). I mean, who would have thought Brussels sprouts would have become a bar snack?
These mini-cabbages were finally embraced when it was settled that the quicker they’re cooked and the greener they remain, the better. Case in point, this quick sauté — as well as enjoying them roasted or even raw and slivered finely to make offbeat slaws.
More about chard: Get lots more information on chard, the other useful leafy green presented in this dish:
Recipe adapted from Wild About Greens by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 12 to 16 ounces Brussels sprouts, stemmed and halved
- 10 to 12-ounce bunch chard, any variety Swiss, green, rainbow, etc.)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium red bell pepper, finely diced
- 1 tablespoon lemon juice, or more, to taste
- Salt and freshly ground pepper to taste
- 1/4 cup chopped toasted walnuts, or 2 to 3 tablespoons toasted pine nuts, optional
- In a large skillet, combine the Brussels sprouts with about 1/2 cup water. Cover and cook until tender-crisp, about 5 to 7 minutes. Drain and remove to a bowl and set aside.
- Meanwhile, cut the leaves from the chard stems. If using the stems, trim about and inch from the bottoms, then slice thinly. Otherwise, discard them. Stack several leaves atop one another and slice into ribbons, about 1/2 inch in width.
- Heat the oil in the same skillet. Add the garlic, bell pepper, and chard (along with stems if you’re using them). Sauté over medium heat until the chard is tender to your liking, about 4 to 5 minutes.
- Stir the Brussels sprouts back in, then season with lemon juice, salt, and pepper. Scatter the optional nuts over the top and serve at once from the skillet.
See the headnote for other greens to try in this preparation.
If you like Brussels sprouts, you might also enjoy …
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