Last summer I had a part time job helping my friends Sav & Elise with their restaurant, Lé Mu. I helped them out with their social media, so I got paid to go to the restaurant on Sunday afternoons to photograph and sample the dishes he was serving that evening. Best job ever, right?
Through out the summer, there were a few dishes that became Lé Mu staples. One of them was this chili-lime Swiss chard. And it became one of my absolute favorite side dishes ever. Once Lé Mu closed, Sav gave me the recipes to a few of my favorite dishes, including this one.
This dish is SO easy, really healthy and delicious. In fact, it’s ALMOST Paleo/Whole30 compliant (just use a different hot sauce/chili sauce). It comes together in no time, and is a great accompaniment to anything. When Sav & Elise stayed with us, before moving to Maine, he made this as a side to crab cakes. This past week, I made it as a side to grilled chicken thighs. Sav served it with everything from fried catfish to a ham and cheese croquette.
Chili-Lime Swiss Chard
(Recipe from Chef Sav, Lé Mu)
- 2 bunches of Swiss chard
- 2 cloves of garlic; minced
- 1/2 a red onion; diced
- 2 T. of chili sauce (I used this brand, which you can find everywhere.)
- Juice of half a lime
- 2 T. of olive oil
- Wash the chard, remove the stems (discard or use in other ways) and slice the chard into strips.
- Heat the olive oil in a large pan over medium heat. Saute the onions until they have softened (about 3-5 minutes). Add the garlic and cook for another minute. Add the lime juice and the chili sauce to the pan, and stir everything together.
- Add the chard to the pan, and toss the greens with the rest of the ingredients. Reduce the heat to medium-low, and let simmer for 5-7 minutes. (if you want your greens more wilted, just let simmer a little longer).