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Wilted Chard with Rice

A savory dish of browned sirloin, sautéed shallot and garlic, wilted Swiss chard, and optional grape tomatoes served over cooked rice and topped with yogurt.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Shallot and chard share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 20 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Wilted Chard with Rice

Ingredients

Directions

Prepare

  1. Cook rice per package instructions, set aside.

  2. Brown sirloin, remove from pan and remove all fat, except 1 tablespoon.

Cook the greens

  1. Add diced shallot and 1 clove garlic, sauté until opaque.

  2. Add Swiss chard, cover and let steam 1-2 minutes.

  3. Add browned sirloin.

  4. Toss with grape tomatoes, if using. Salt and pepper to taste.

Serve

  1. Serve over cooked rice, topped with plain yogurt.

Nutrition, whole recipe (rough)

407Calories
24 gProtein
2 gFat
76 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Yogurt170g plain Greek100
Grape1/2 cup (76g)62
Tomato1 medium (123g)22
Shallot1 tbsp minced (10g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Swiss Chardnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Shallot + chardtop 1% of all pairs
    Smell alikestrong
    Cooked together20 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Garlic + chardtop 1% of all pairs
    Smell alikestrong
    Cooked together246 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Shallot + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown rice
Forms the starchy base that soaks up the juices from the meat and greens.
Ground sirloin
Supplies protein and browned fat that carries flavor through the whole dish.
Shallot
Softens as it cooks, adding a mild sweetness and aroma to the base.
Garlic
Releases aroma when sautéed, adding savory depth.
Swiss chard
Wilts quickly under steam, adding leafy texture and moisture to the dish.

The step that matters

Brown sirloin, then remove all fat except 1 tablespoon. Leaving too much fat makes the dish greasy and can stop the meat from browning well, while the reserved tablespoon keeps the shallot and garlic flavorful. Browning the meat first builds savory flavor through the Maillard reaction.

Swap the grape

The recipe marks grape as optional. How well each one fits the dish's main ingredients (rice, shallot, clove, garlic, chard, tomato, pepper):

  1. Limefits better
  2. Avocadofits better
  3. Lemonfits better
  4. Grapethe original

Fit is the average pairing score against rice, shallot, clove, garlic, chard, tomato, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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