Friday, June 20, 2008

How to cook Swiss Chard?



I think that it's a good idea to branch out from broccoli and spinach and reach for a leafy green that just looks delicious and in season. I use to be afraid of how these greens would taste or how I would cook them. Childhood memories plague me. Now, I have my full trust in garlic, shallots, olive oil, and salt to make anything taste delicious. Whenever I pick a green leafy vegetable that I have no idea how to cook, I always know that I can sautée it for a few minutes in those ingredients and Zack's dad might even take a bite!

1 bunch chard
1 shallot clove
2 cloves garlic
2 tablespoons olive oil
salt

Heat the olive oil and add the finely chopped shallot. Put heat on medium low to allow the shallot to caramelize but not burn. Finely chop the garlic and have it ready and waiting. While the shallot is cooking cut the green part of the chard away from the white stem. Rinse and dry. Brake apart leaves into smaller pieces. When the shallots are a golden brown in about eight minutes add the garlic, do a quick stir and then add the chard. I dislike the taste of burnt garlic so I make sure to add the chard right after giving the garlic one stir. Mix, mix, mix on low heat and add salt to taste. I don't cook these leaves to death but pull them out with a little spring still left in them. I taste while cooking and pull out when they're cooked to my liking.

We ate these with mild Italian pork sausages cooked on the grill and a cup of potato kale soup that I made earlier in the week. Fast, simple, and healthy!

1 Comment:

Thystle said...

Raisins and red pepper flakes (in addition to garlic and oil) are a favorite addition to swiss chard around our house. My husband says he's eaten more chard in the last year than his entire rest of his life combined :)

Go chard!

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