Garlic-Blanched Purple Chard
A quick and vibrant side dish featuring tender purple chard leaves and crisp stems, briefly blanched and finished with fragrant garlic. The ice bath preserves the vivid color and crisp texture.
Story
This dish showcases the beautiful deep purple-red leaves of chard, also known as red mustard or purple amaranth. A quick blanch followed by an ice bath locks in the vibrant color and ensures the stems retain a pleasant crunch. The final garlic toss adds aromatic warmth without overwhelming the delicate greens.
Ingredients
purple chard
1 bunch, about 200g
garlic cloves
3, minced
vegetable oil
2 tablespoons
salt
to taste
optional: pinch of sugar
to balance bitterness
Instructions
1
Prep the chard
Rinse the purple chard thoroughly under cold water. Separate the thick stems from the tender leaves—cut the stems into 2-inch pieces and keep the leaves whole or roughly torn.
2
Blanch the stems
Bring a medium pot of salted water to a vigorous boil. Drop in the thicker stem pieces first and cook for about 30 seconds until they turn vibrant and slightly tender.
3
Blanch the leaves
Add the leafy greens to the same boiling water and blanch for just 10-15 seconds—any longer and they'll lose their bright color and become mushy.
4
Ice bath and drain
Immediately scoop the blanched chard into a bowl of ice water to stop the cooking process. Once completely cool, drain well and pat dry with a clean kitchen towel.
5
Finish with garlic
Heat vegetable oil in a wok or skillet over medium-high heat until shimmering. Add the minced garlic and stir for 20 seconds until fragrant but not browned. Add the drained chard, toss quickly, and season with salt and a tiny pinch of sugar if desired. Serve warm or at room temperature.
