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.
I grew up eating Swiss Chard - love the stuff and your preparation sounds delicious.
ReplyDeleteI've had Swiss Chard only once in my life.. if you can believe that... it was good, but I bet this would be even better!!
ReplyDeleteYum! I have a bunch of it growing in my garden right now! That and kale. Mmm!
ReplyDeleteI have never been a huge chard fan- more of a spinach fan myself but the way you describe it and your cooking method I need to try it out again it seems
ReplyDeletelooks great and love your fun style of writing makes me smile
ReplyDeleteMy favourite way to eat chard is to stir-fry them with LOTS of garlic and shallots. Simply wonderful!
ReplyDeleteI need to give Swiss chard another chance...what a gorgeous dish!
ReplyDeleteI love Swiss chard... and the way you cook them sounds gorgeous.
ReplyDeleteI have been wanting to do a chard stuffed flank steak roulade but wasn't sure if I should cook the chard all the way before stuffing or just partially. Thoughts?
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