Easy Sauteed Swiss Chard

FFS Member Lisa K. sends recipes for Swiss Chard, Zucchini Frittata, and Barley with Lemon Vinaigrette. She says, “This week’s vegetables were so fresh and wonderful that the simplest preparations seemed the best.”

Swiss Chard
I prefer to saute/steam chard when it is this young and tender. This week’s chard was especially sweet so I added a dash of red wine vinegar; a squirt of fresh lemon or lime would be fine (but I didn’t have any on hand). Fresh chopped herbs are a great addition (I didn’t use any since I used a lot of herbs in my zucchini frittata)

makes 2 small servings

  • 1 small bunch chard (approx 1/2 lb.)
  • 1-2 Tbsp. olive oil
  • 1-2 cloves garlic, coarsely chopped (depending upon size of cloves and your own preferences)
  • salt and fresh ground pepper to taste
  • 1-2 Tbsp. water as needed
  • 1-2 Tbsp red wine vinegar, lemon or lime juice

Trim ends of chard.  Slice into 1″ lengths (stems and leaves). Place sliced chard in a large bowl and fill with cold water. Swish around and then lift the chard out (this way the grit stays in the bowl) and place in a colander or salad spinner (you can get rid of the water). Repeat the cleaning if necessary (this week’s chard was very clean and I only needed to clean it once).  Shake the colander vigorously or give the spinner a few whirls to get rid of most of the water.

Warm the olive oil in a small (2 qt) covered saucepan over medium heat. Add garlic; stir a few times until golden and then add chard. Increase heat a little, stir with a wooden spoon for 2-3 minutes until leaves are slightly wilted. Lower heat, salt lightly, stir again and cover.  Check after a couple of minutes: add a tablespoon or two or water if necessary, stir again, cover again and steam until it is done to your liking (I like it slightly al dente).  Check frequently so it doesn’t burn. Add the vinegar, lemon or lime juice, more salt if necesssary, and fresh ground pepper. If you have fresh herbs on hand (chives, oregano, thyme, marjoram, tarragon are fine; I’d stay away from strongly aromatic herbs like sage or rosemary) chop a little and stir in.



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