Sauteed Red Chard and Roasted Sweet Baby Broccoli

Sauteed Chard

My friend and the fabulous food and lifestyle expert, Chadwick Boyd, is back in the Atlanta Plugged In kitchen this week, cooking up delish with Josie’s Organics.  How cute are we, by the way??!

chadwick chard

Today, he’s making Sautéed Red Chard and Lemon Baby Broccoli.  This is especially inspiring for me, because vegetables are the LAST thing I think about when preparing meals….I can’t tell y’all how many times I’ve sat down to dinner with JP and he’s like,  “Um, babe?  Did you forget to make a vegetable??”  Uh, yeah….I did.  I will not have that excuse again, because these recipes are ah-mazing!


Red Chard and Roasted Sweet Broccolini


    For the chard
  • 2 bunches Josie’s Organics red leaf chard, washed, stems removed and chopped into 1-inch pieces; leaves roughly chopped
  • 2 Tablespoons olive oil
  • 6 strips bacon, chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup dry red wine
  • ½ cup golden raisins
  • ½ teaspoon crushed red pepper
  • Sea salt and fresh ground pepper to taste
  • For the broccolini
  • 1 bunch Josie’s Organic sweet baby broccoli, washed and trimmed; leaves removed, chopped and set aside for the gremolata
  • 1 lemon cut into 1/8-inch slices
  • 2 Tablespoons extra virgin olive oil
  • Kosher salt and fresh ground black pepper
  • For the gremolata
  • ¾ cup pecans, toasted and finely chopped
  • 4 large garlic cloves, minced
  • Zest plus juice of 1 large lemon
  • ½ cup (packed) Josie’s Organics Italian flat leaf parsley, finely chopped
  • 1 cup Parmesan cheese, finely grated
  • 2 Tablespoons unsalted butter, melted
  • ½ teaspoon Kosher salt (add more to taste if needed)
  • ½ teaspoon fresh ground black pepper (add more if desired)


    For the chard
  1. Heat olive oil in a large skillet to medium-high. Add bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon and drain on a few layers of paper towel.
  2. Reduce heat to medium and add garlic to skillet. Stir until soft, 1-2 minutes. Place chard stems in skillet. Stirring frequently, cook until just tender, about 3 minutes. Transfer stems to a dish or bowl and set aside.
  3. Increase heat to medium-high. Add chard leaves to skillet in small batches, stirring with a wooden spoon until they start to wilt, about 3 minutes. Pour red wine over chard and cook another 2-3 minutes until the wine begins to evaporate and the leaves soften completely yet remain green. Add stems, raisins and red pepper. Toss well and season with salt and pepper to taste. Place on a platter and top with bacon.
  4. Serve immediately.
  5. For the broccolini
  6. Place sweet baby broccoli and lemon slices on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until tender and slightly browned, about 15-20 minutes. Remove from oven and place on a platter or in a shallow serving dish.
  7. While sweet baby broccoli is roasting, mix together broccoli leaves, pecans, garlic, lemon zest, parsley, parmesan, salt and pepper. Drizzle lemon juice and melted butter over mixture and mix well.
  8. Sprinkle gremolata over sweet baby broccoli and lemon slices, serve.
  9. DRESS IT UP! Sometimes an occasion feels even more like a celebration with extra fancy ingredients. Try swapping the pecans for Marcona almonds or macadamias. You can also quickly turn the gremolata into a baked crumble—just place the sweet baby broccoli and lemons in a deeper baking dish, generously top with gremolata, add a few pats of unsalted butter and pop it back into the oven until melted and browned.

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