Swiss chard is grown seasonally right here in Ontario, but you can typically find it imported in the grocery store all year long. I typically saute the chard with garlic and balsamic vinegar and serve it as a side dish (as shown below). You can also try it:
- chopped in stir frys
- added to pasta sauce
- thrown into soups
- added to eggs
- used in place of spinach in recipes
- Mixed with other lettuces for salad
- Used for lettuce wraps
Many recipes suggest you trim and discard the stalks, but these are my favourite part! They give the dish a nice texture and bright flavour. You simply have to chop the stalks into small pieces, and cook them a little longer than the greens to get them nice and soft.
Cut the leaves off the stems and set stems aside
Chop the leaves into 2 inch wide ribbons and set aside
Chop the stems into 1/2 to 1 inch pieces
Heat olive oil over medium heat in a large pan. Add garlic and cook for 1 minute
Add the stems to the pan, stir and cook until they start to soften, about 3 minutes
Add the leaves
Add the balsamic vinegar and pepper
Cook for 1-2 minutes until the leaves start to wilt
I may have cooked the greens a tad too long, but they were still delicious in my books.
Sauteed Swiss Chard
Ingredients
1 bunch of swiss chard (any colour)
2 cloves garlic, minced
2 tsp olive oil
2 - 4 tbsp balsamic vinegar, or juice of 1 lemon
black pepper (to taste)
Directions
1. Cut the leaves off the stems. Chop the leaves into 2 inch wide ribbons and set aside. Chop the stems into 1/2 to 1 inch pieces.
2. Heat olive oil over medium heat in a large pan. Add garlic and cook for 1 minute. Add the stems to the pan, stir and cook until they start to soften, about 3 minutes.
3. Add the leaves to the pan. Then add the balsamic vinegar and pepper. Stir and cook for 1-2 minutes until the leaves start to wilt. Serve immediately.
Natalee RD
For more information and to order a Farm Fresh box check out their website http://thelocalcfc.org/?page_id=2782
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