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
Salt
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.
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.
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