Swiss Chard: Prepping and CookingCourse: DinnerCuisine: AmericanDifficulty: Easy
I love Swiss Chard. It is delicious and so healthy. It is one of the best vegetables for our bodies. I also love the fact you can use the whole leaf. I wash the leaves really well then dry them off. I cut the green leaves away from the stalks. I then chop the stalks. Heat a pan with olive oil and sauté the stalks for 3 minutes then add the garlic and once everything is tender add the greens and your choice of liquid: vegetable stock, chicken stock, or wine. So easy and flavorful. Everything goes with Swiss Chard. All meats/fish go with it or if you want a meat free night you can just sauté the Chard with onions and mushrooms and serve over pasta or polenta.
1 bunch rainbow Swiss Chard
2 Tablespoons olive oil
1 lg clove garlic, chopped fine
1/4-1/2 cup chicken or vegetable stock or white wine
Salt and fresh ground pepper
- Wash and pat dry the chard leaves. Using a sharp knife, cut away the greens from the stalk. Chop the stalk and tear up the greens into smaller pieces.
- In a lg saucepan, heat the oil over medium high heat. Add the chopped stalks and sauté for 2-3 minutes then add the chopped garlic and reduce heat to medium. Once stalks are tender and garlic is fragrant then add the leaves.
- Turn the heat up to medium high and sauté the leaves until then begin to wilt, add the liquid and stir. Turn the heat to low and cover for 5 minutes.
- Serve on a bed of polenta, noodles or rice or with a protein of choice. Finish off with a drizzle of high quality olive oil and finishing salt.