TLC Cooking "Emeril's Braised Swiss Chard with Walnut Pesto"

Emeril's Braised Swiss Chard with Walnut Pesto

YIELD 4 servings

INGREDIENTS

Braised Swiss Chard:
3 cups	chicken stock
3 bunches	rainbow chard, rib removed, and julienned
1	lemon, juiced
Walnut Pesto, recipe follows
Walnut Pesto:
1 cup	packed basil leaves
1 cup	packed flat leaf parsley
1/2 cup	chopped, toasted walnuts
1/4 cup	sunflower seeds
1/2 cup	grated Parmesan cheese
2 tablespoons	flaxseed meal
2 cloves	garlic, crushed
1 cup	extra-virgin olive oil
2 tablespoons	flaxseed oil
2 tablespoons	lemon juice
1 teaspoon	lemon zest
3/4 teaspoon	salt
1/2 teaspoon	fresh ground black pepper
1/4 cup	balsamic vinegar

PREPARATION:

Braised Swiss Chard:

In a skillet, heat the chicken stock over medium high heat until boiling. Add the chard in handfuls, as it wilts in the hot stock. Squeeze lemon juice over chard and cook until tender, about 20 minutes. Serve on chard on platter. Drizzle with walnut pesto.

Walnut Pesto:

Place the basil, parsley, walnuts, sunflower seeds, Parmesan cheese, flaxseed meal and garlic in the bowl of a food processor or blender, and process until finely chopped. With the motor running, slowly add the olive oil and flax seed oil in a thin stream through the feed tube and process until it forms a paste. Remove the top and scrape down the sides of the bowl. Add the lemon juice, zest, salt and pepper (season with more if desired), and vinegar. Transfer the mixture to a bowl and set aside.
Editor's Note: Look for organic cheese and organic, locally-grown produce.

This recipe appears in: Pasta

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