Chard is one of those interesting vegetables…. They pack a punch when it comes to nutritional value, but for many of us, it is not the most palatable of varietals. My favorite ways to prepare chard are all about adding some richness and a touch of sweet to cut through the bitterness and acidity I feel it inherently brings to the table.
Pan seared rainbow chard tossed with confit garlic and wrapped in rich and delicate cold smoked salmon. Finished with pickled red onion.
The pickled onion gives this starter crisp texture and sweetness. Confit garlic lends the pleasingly earthy aromatic experience. The unctuousness and campfire fragrance of the smoked salmon round out this simple, yet refined dish.
Cheyenne PriceOn Instagram @theprimalfocus