Radish and Chard Sauté
Servings: 4 side dishes
1 tablespoon olive oil
1 onion, sliced
1 garlic bulb or several garlic scapes, minced
2 radishes with green tops
1 bunch of Swiss chard, cleaned and torn into bite-size pieces (about 6 cups)
½ cup vegetable stock or broth
1 teaspoon dried sweet marjoram
1 teaspoon salt
1 teaspoon pepper
2 tablespoons Parmesan cheese
In a large skillet, heat the olive oil and caramelize the onions.
Add garlic and sauté for 2 minutes until golden.
Slice the radishes into thin disks and add them to the skillet. Cook another few minutes.
Toss in the green radish tops and the chard.
Add the vegetable stock, cooking over medium low until the greens wilt.
Stir in the sweet marjoram, salt and pepper.
Serve topped with the cheese.
Preparation time: 30 minutes