Swiss Chard. Beautiful to look at. I planted the variety “Bright Lights”. But I had never tasted it and had no idea how to cook it.
Have I mentioned that my daughter-in-law is a vegetarian? A simple conversation, a recipe and swiss chard for dinner.
- 1 bunch Swiss Chard
- 1 tablespoon Olive Oil
- 1 clove Garlic
|Wash well. |
|Fold the leaf in half and cut along the spine to separate. This is one vegetable that you eat the greens as well as the stems.|
|Cut the stems into 1" lengths and sauté in a bit of olive oil, garlic, salt and pepper until nearly tender.|
|Chop the greens coarsely and add to pan. I added a diced tomato, but hear its also delicious with zucchini, onions and hot pepper. The greens cook down quickly and you have a wonderful colorful, good for you (loaded with vitamins A & C and minerals iron and calcium) side dish.|
|You can store it fresh in a loosely closed bag in the fridge and it should last a week if you bought it fresh!|