Rainbow Kitchen
Serves 4. From Table 52, Chicago, Illinois. (Chef Art Smith was Oprah’s personal chef for many years.)
8 large Swiss chard leaves (about 3/4 pound), trimmed and thinly shredded crosswise
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 cup freshly grate Parmigiano-Reggiano, or more to taste
1/4 cup lightly toasted pine nuts
Kosher salt and freshly ground black pepper to taste
In a medium bowl, toss the chard, oil and lemon juice. Add the cheese and pine nuts and toss to incorporate. Season with s & p to taste.
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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.