Lemon Garlic Cauliflower and Chard
Cauliflower and chard. Both are commonly found in my refrigerator and I’m always looking for new ways to use the two ingredients, either separately or together. But adding lemon and garlic is my default for many recipes, including this delicious, easy, healthy side dish.
And it can easily be made into a main dish by adding a can of beans, browned ground chicken, other protein (even leftovers cut or shred into small pieces), or even pasta.
The only other ingredients you need are onion, olive oil, salt, pepper, optional white wine, 20 minutes, and 1 pan.
Cut a small head of cauliflower into bite-sized florets. Tear the leaves of the chard into small pieces and thinly slice the stems. Thinly slice half an onion or a shallot. Mince a few garlic cloves. Zest and juice half a lemon.
Heat a large pan over medium heat with enough olive oil to coat the bottom of the pan. Add the onion and cook, stirring occasionally, until the onion starts turning golden brown. Add a good splash of white wine and let it cook down for another minute or two. If you don’t have or don’t want to use wine, add a splash of veggie or chicken broth or water.
Stir in the cauliflower, minced garlic, and a pinch of salt and cook until the cauliflower is nearly fork-tender. Add in the chard stems and cook another couple of minutes. Then add the chard leaves and lemon zest and cook just until the leaves are wilted.
Finish with the lemon juice and any additional salt to taste and a good pinch or two of ground pepper.
Enjoy!
Lemon Garlic Cauliflower and Chard
Ingredients
- 1 small head of cauliflower (or half a large head)
- 1 bunch chard
- ½ onion (or 1 shallot)
- 3 large garlic cloves
- 2 – 3 tbsp white wine (optional)
- 1 ½ tsp lemon zest (about half the lemon)
- olive oil
- lemon juice to taste
- salt and pepper to taste
Instructions
- Thinly slice the onion half. Cut the cauliflower into small, bite-sized pieces. Thinly slice the stems of the chard and tear or cut the leaves into small pieces. Mince the garlic cloves.
- Heats a large pan over medium heat with just enough olive oil to coat the bottom. Add the onion to the pan and stir occastionally until golden brown, about 4 minutes.
- Add the white wine to the pan and allow it to cook down for a minute or two before adding the cauliflower, minced garlic, and a pinch of salt. Stir and cook about 7 – 8 minutes then add the chard stems. Cook another couple of minutes before stirring in the chard leaves and lemon zest.
- When the chard leaves wilt, start with adding a splash of lemon and then adjust to your liking. Season with salt and pepper to taste.