Chard with Brussel Sprouts
10 to 12ounces Brussels Sprouts, stemmed and halved
10 to 12ounces Chard, any variety
2tablespoons Extra-Virgin Olive Oil
2cloves Garlic, minced
1medium Red Bell Pepper, finely diced
1tablespoon Lemon Juice (or more, to taste)
Salt and Freshly Ground Pepper to taste
1/4cup chopped toasted walnuts or 2 to 3 tablespoons pine nuts, optional
In a large skillet, combine the brussels sprouts with about 1/2 cup water. Cover and cook until the sprouts for about 5 to 7 minutes, until they are tender-crisp. Drain the sprouts, put them in a bowl, and set them aside.
Meanwhile, cut the leaves from the chard stems. If you are using the stems, trim about 1 inch from the bottoms, then thinly slice them. Discard the stems if you are not using them. Stack several leaves and slice them into ribbons, about 1⁄2 inch wide.
Heat the oil in the skillet. Add the garlic, bell pepper, and chard (along with stems if you’re using them). Sauté the chard over medium heat for 4 to 5 minutes until it is tender to your liking. Place the brussels sprouts back in the skillet, season them with the lemon juice, salt, and pepper, and stir. Scatter the nuts over the top, if you’re using them, and serve at once, directly from the skillet.