Sautéed Swiss Chard with Glazed Radishes

A bright and earthy side dish that balances the slight bitterness of Swiss chard with the peppery crunch of radishes and a touch of sweetness.

Ingredients:

• 1 bunch Swiss chard, stems separated and leaves chopped

• 1 bunch radishes, halved or quartered (depending on size)

• 1 small onion or 2 shallots, thinly sliced

• 2 tablespoons olive oil or butter

• 1 tablespoon honey or maple syrup

• 1 tablespoon apple cider vinegar or lemon juice

• Salt and pepper to taste

• Optional: red pepper flakes or a sprinkle of toasted nuts/seeds for garnish

Instructions:

1. Prep the vegetables:

   • Rinse Swiss chard and separate stems from leaves.

   • Slice stems into thin pieces (like celery).

   • Chop leaves into bite-sized strips.

   • Scrub and trim radishes; halve or quarter them.

2. Sauté the radishes:

   • In a large skillet, heat 1 tablespoon of oil over medium heat.

   • Add radishes and cook for 5–7 minutes, stirring occasionally, until they start to brown and soften.

   • Drizzle in honey or maple syrup, and cook for another 2 minutes until lightly glazed. Remove and set aside.

3. Cook the aromatics and chard:

   • Add remaining oil to the skillet.

   • Sauté onion or shallots for 2–3 minutes until translucent.

   • Add Swiss chard stems and cook for 3–4 minutes, then add the chopped leaves.

   • Season with salt, pepper, and a pinch of red pepper flakes if using.

   • Cook until leaves are wilted and tender, about 3–5 minutes.

4. Finish the dish:

   • Return radishes to the pan and toss everything together.

   • Add apple cider vinegar or lemon juice to brighten the flavors.

   • Taste and adjust seasoning as needed.

5. Serve warm as a side dish or light lunch. Sprinkle with toasted nuts or seeds if desired for extra crunch.