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Posts Tagged ‘swiss chard’

Chard

 

With the recent mad embrace of kale, other greens are getting lost in the fray.  I, personally, prefer Swiss chard to kale or any other green.  I find it sweeter with less mineral flavor and I cook it at least once a week sometimes with pasta or grains but most often in the following fashion –
I generally use 2 bunches organic chard which I chop into pieces.  I always use the stems too.  I heat about a tablespoon of extra virgin olive oil with a couple of mashed garlic cloves over low heat.  I add the zest of an orange and a couple of tablespoons of orange juice.  Then, I add the chard, cover, and steam for a few minutes.  Then, I uncover, raise the heat, and, using tongs, toss the greens until just barely cooked through.  You can also cook them until very dark green and soft but I prefer the chard to still be a bit fresh looking.

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Wilted.Chard.Salad.IMG_0667

Everywhere you go, whaddya get?  Kale salad and, if not salad, you get your daily dose greens as a side, a chip, a shake – you name it, kale is in it!  I like kale, but I’ve had enough for now so have switched to Swiss chard.  At the San Rafael farmers market (Visited while we were recently in California touting our book, An American Family Cooks, which if you don’t have it, can I suggest you buy it?) we were amazed to buy organic rainbow chard at $1- a bunch so we bought 10 bunches for a group gathering.  Rather than do the same old, same old sauté I decided to do a salad.  I chopped the chard, roasted 3 thinly sliced tart apples, and toasted a couple of handfuls of chopped raw almonds.  Then, I heated up an apple cider dressing (olive oil, apple cider and apple cider vinegar, grainy mustard, salt and pepper) and tossed the hot dressing into the chard.  When it was nicely combined, I tossed in the warm roasted apple slices and chopped almonds and all together it wilted the chard and gave us a yummy fresh tasting salad.

 

Wilted.Chard.Salad.IMG_0672

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