Friday, July 5, 2013
The Changing of the Swiss Chard
Chard is a beautiful thing; to look at, to cook, and of course to eat. One good-size bunch reduces down to 2 perfect servings.
Strip the leaves from the stems. Chop up the stems. Wash it all thoroughly of course. Chop the leaves coarsely.
Mince up some garlic (I use lots) and some onion or shallot or scallion. Saute in olive oil and butter over medium low heat for 2 minutes. Add the stem pieces for 3 minutes, then add the leaves. Toss frequently for 5 or 6 minutes until wilted and tender. Sprinkle with a pinch of cinnamon, a pinch of powdered ginger, and a generous pinch of garam masala if you have it. Naturally you'll want some salt - how much is up to you.
I think Swiss chard goes on my desert island list.
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