Sunday, October 16, 2011

Sauteed red Swiss chard


We found the most vibrantly colored red Swiss chard at the farmer's market that I had ever seen. It was so beautiful, we were compelled to buy it and cook it up to eat that evening with our dinner. Many recipes for chard I read call for removing and discarding the stems. The stems are the most colorful part on chard, so I wanted to incorporate them into the recipe. 


I cut off the very ends of the stems where they were split and really fat. Then I sliced up the more tender part of the stems into about a 1/2-inch dice and put them in a pile. I cooked these first and then later added the leaves and it turned out great. The stems were tender and delicious. The color and freshness of this Swiss chard really made us feel like we were getting our vitamins for the day. If you find other colors, feel free to use those as well. Sometimes Swiss chard has white or yellow stems. Chard is bitter, like many greens, so it's great paired with something sweet and/or creamy. I served it with an apple cider and mustard braised beef roast and celery root and apple puree. The below recipe is for a side dish that will serve about four people.

Sauteed red Swiss chard
about 1 tablespoon olive oil
1 large bunch red Swiss chard, stems trimmed and diced and leaves roughly chopped
2 cloves garlic, peeled and thinly sliced
about 2 tablespoons water
sea salt and fresh cracked black pepper, to taste
1-2 tablespoons cider vinegar, to taste

Heat a large, deep skillet over medium heat until hot. Add the stems and stir well. Continue to cook, stirring often, for about 5 minutes. Add the garlic, stir, and cook for about another 1-2 minutes.


Add the water to the pan and give it a good stir. Begin to add the leaves and toss them gently as they begin to wilt. Continue to toss and cook until the leaves wilt down. Add some salt and pepper. Add about 1 tablespoon of vinegar. Stir well and taste. Adjust the seasonings and add more vinegar, if desired. Continue to cook, stirring often, until the leaves and stems are tender and almost all the liquid is absorbed, about 10 minutes. Serve hot.

What was I cooking one year ago?: homemade applesauce

1 comment:

  1. Oh waow, I wish I could find so beautiful Swiss chard here! They must taste sooo good with garlic :-)

    ReplyDelete

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