Sauteed Swiss Chard


I was so excited to see some beautiful rainbow swiss chard in the Local's Fresh Food Box this week. I didn't grow up eating this  leafy green, so swiss chard is a relatively new food in my household, but it's quickly becoming one of my go-to greens! 

 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. 

Enjoy!
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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