January in my household usually starts with fairly healthy meals, after the indulgence of the holidays. Searching for lighter, plant based alternatives for meals, I came up with this delicious sauté. I had it as a vegetable side dish for dinner, and with the leftovers I made some amazing enchiladas.
The combination of earthy poblanos, fresh zucchini, and nutritious Swiss chard creates a satisfying and vibrant dish that is both simple to prepare and full of robust flavours. If you want to keep it vegan, omit the cotija cheese, or substitute with a plant based alternative.
This Poblano, Zucchini, and Swiss Chard Sauté is a wonderful side dish that pairs well with grilled chicken, fish, or doubles up as a filling for vegetarian enchiladas, gorditas or sopes.
GUISO DE POBLANO, CALABACITA Y ACELGAS
Poblano, Zucchini and Swiss Chard Sauté
1 Tbsp vegetable oil
1 large poblano chile, stemmed, seeded and cut into 1/2” dice
1 small red onion, thinly sliced
1 medium zucchini, cut into 1/2” dice
1 bunch Swiss Chard, trimmed: leaves cut into 1/2” strips, stems sliced into 1/4” pieces
1/2 cup chicken or vegetable broth
1/2 cup shredded cotija or feta cheese
Salt and pepper to taste
1/4 cup chopped cilantro
In large skillet, heat oil over medium heat and add poblanos and onions. Cook until softened and starting to brown, 4-5 minutes.
Add zucchini and cook until zucchini starts to brown, about 4 minutes.
Add Swiss chard - leaves and stems - and stir to soften slightly. Add chicken broth and a bit of salt and pepper. Bring to a simmer and cook, covered, for 10-12 minutes, or until vegetables are tender.
Remove lid and if there is still broth left in skillet, cook uncovered until it evaporates.
Stir in cheese and cilantro and adjust seasoning. Serve warm.
Serves 4.