Tuesday, July 6, 2010

Simply Sautéed Swiss Chard

Chard's colorful stems and veins that run through the leaves remind me of Magritte's trees. This was previously a vegetable that I ignored in the supermarket because I was unfamiliar with it. Seeing it as part of my weekly share forced me to try it. It's a green, much like spinach, and as such, it's easy to prepare. Whatever you can do with spinach or beet greens, you can do with chard. To make a quick side, here is all I did:

Simply Sautéed Swiss Chard
(Print this recipe)

1 lb. Swiss chard
1-2 Tbsp. olive oil
1 clove of garlic, chopped or pressed
Lemon juice

Chop the chard, separating the stems from the leaves. Heat a pan and add the olive oil. When it's hot, stir fry the garlic until just fragrant, no more than a minute. Add the stems and cook until tender. Then, add the leaves and cook a little longer until they are wilted. Season with salt (and pepper if you like) and squeeze some lemon juice over it.

1 comment:

  1. Wow, I've never seen Swiss Chard with red stems. My dad grows it in his garden and there's no red on his. A different variety I suppose.