Recipe Week of January 16 — 22, 2023
Sauteed Chard
A side of sauteed chard goes along with any meal. You can easily change out the herbs you use. The basic technique, though, involves the chard, onions, garlic, salt and pepper. Let us know if you have any herb variations that you particularly enjoy.
Ingredients:
2 large bunches Swiss chard, or rainbow chard
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, diced
½ teaspoon salt
Pinch each dry thyme and nutmeg
Freshly ground pepper to taste
2 teaspoons balsamic vinegar, optional
Instructions:
Remove leaves from chard stems. Cut leaves into 2-inch pieces.
Chop chard stems (like celery stalks) to same size as diced onion.
At medium high heat, cook chard stems with onions, garlic, salt, thyme, nutmeg and pepper. Stir and cook 6-8 minutes.
Add chopped chard leaves and 2 tablespoons of water and cover.
Let wilt, 2 to 4 minutes.
Remove lid and continue cooking, stirring occasionally until completely softened, 1 to 3 minutes.
Remove from the heat.
Drizzle with balsamic vinegar (optional).
Serve hot.