Ingredients
- 1 large bunch of fresh Swiss chard
- 1 small clove garlic, sliced
- 2 Tbsp olive oil
- 2 Tbsp water
- Pinch of dried crushed red pepper
- 1 teaspoon butter
- Salt
1. Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2. Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Comments: Our first experiment with our Roxbury Farm (CSA) veggies that we got Tuesday. Incredible! Seriously, friends! We read online that it's important to use only the freshest chard, so bear that in mind. Ours was great---lovely flavor, not bitter at all. We also loved how quick this recipe (as well as the pasta one was). Unfortunately, we only had half a bunch of chard (we split our veggie share from the farm with someone because we didn't think we could eat all the veggies in one week, but now we're regretting that), and it cooks down a lot.
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