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    Home » Curries & Stir Fries

    Published: Nov 21, 2015 · Modified: Aug 23, 2020 by Usha Rao

    Piccata Swiss Chard

    Piccata is a method of cooking. It is traditionally prepared with veal but a common variant is chicken piccata. The meat is sliced, coated with flour, sauteed and served in sauce (wiki). To be honest, I did not know what piccata is and wondered what it is. When I first say the picture and read the name, I thought piccata is an ingredient. I liked the recipe and made it. When drafting the post last night, I did a google search on Piccata and learnt it is a method of cooking.

    Piccata Swiss Chard in a bowl.

    Today’s recipe is a vegetarian version of piccata and like the meat version, capers and lemon juice are used to prepare the sauce. I was out of lemons/limes and skipped it in my preparation. When I prepared it, I left the recipe called for too much oil but after learning more about piccata, I realized this is how it is supposed to be. I served it as a side dish with some ribs and rice. It was a gloomy overcast day on Thursday and pardon the low lighting in the image above. If you are still looking for Thanksgiving dinner ideas, do consider this piccata. One suggestion though, coarsely chop the chards and keep the leaves big. I chopped the leaves roughly but I guess not rough enough. This is how the final dish is suppose to look like. Below is the picture of the dish from the magazine.

    Swiss Chard Piccata image from Food & Wine Magazine.

    Source: Food & Wine November 2015 edition
    Total Time: 15 - 20 minutes
    Preparation: 5 - 10 minutes
    Cooking Time: 10 minutes
    Serves: 2

    Ingredients:

    • 1 - 2 tbsp. Olive Oil (check note)
    • ⅙ cup or 2 tbsp. Capers, drained
    • 1 - 2 tsp. Garlic, minced (I used 2 tsp. as I like garlic)
    • ½ lb Rainbow or Swiss Chard stemmed and roughly chopped (check note)
    • ¼ tsp. Black Pepper Powder
    • ⅙ - ¼ tsp. Salt (adjust to taste)
    • 2 tbsp. Lemon Juice (I did not have any on hand and skipped it)
    • Parsley or Cilantro for garnish

    Preparation:

    • Wash, stem the chards and roughly chop the leaves.
    • Heat oil in a pan, saute garlic and capers until golden brown on medium heat, about 3 minutes.
    • In batches, add handful of chard leaves until slightly wilted. When all the chard is added, continuing sauteing on medium high flame until chard is completely wilted, tender and liquid evaporates.
    • Add salt, pepper and lemon juice (if using). Give a good stir.
    • Transfer to serving bowl.

    Note:

    • I felt the oil was a bit too much. But considering piccata is suppose to be saucy, it is probably required to add 2 tbsp. If serving this as a side dish with rice, then I would use less oil.
    • I used rainbow chards which is mixture of different chards; red & green chards. My bunch was about 13 ½ oz. After plucking off the leaves from the stem and stalks, it weighed about ½ lb (8 oz). I roughly chopped the chard leaves, yet it turned out be small after cooking. Tearing the leaves might be a better option. Nonetheless, I liked the piccata though I chopped the leaves smaller than I should have.

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    1. sujas Kitchen says

      December 03, 2015 at 4:50 pm

      This is something new to me... but your Piccata looks like a great side, Usha.

      Reply
    2. Pavani says

      November 29, 2015 at 4:35 pm

      What a yummy vegetarian piccata recipe. Will have to try this soon.

      Reply
    3. srivallijetti says

      November 26, 2015 at 3:46 am

      I am hearing this method for the first time..and had you not explained I would've thought it to be an ingredient too..:)..

      Reply
    4. Mireille Roc (@ChefMireille) says

      November 23, 2015 at 5:31 pm

      wow what a unique vegetarian piccata - would never have thought of this recipe in veggie version

      Reply
    5. themadscientistskitchen says

      November 22, 2015 at 4:16 am

      This is very new to me. I thought piccata was some kind of pizza :D. Wow its delicious.

      Reply

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