Tuesday, October 18, 2011

Swiss Chard

Ok, I admit, I like chard better than spinach. grow about a dozen plants.
I can take a few leaves here and there throughout the season, but at the end of summer I harvest them all, and prepare and freeze quart bags to use during the winter.

So, try this:

1 paper grocery bag full of swiss chard leaves
rinse the leaves under running water and tear off any unwanted/damaged parts
holding the rib in one hand fold the leaves together and tear the entire leaf from the rib, put the leaves in cold water to soak, and set the ribs aside.
chop the ribs as you would chop a stick of celery, I usually end up with about 4 cups. More or less does not matter, just adjust garlic, salt and oil as necessary:
add a tablespoon of chopped garlic (I use jarred garlic, which has lots of juice as well, experiment with fresh as you like it)
sprinkle 1 tsp sea salt
pour on a few tablespoons olive oil
(you could add chopped onions to this mix at this point)

mix this up and pour it into a large hot skillet, stir and sautee for 5-10 minutes, until the ribs start to soften

while the ribs sautee, wash the leaves and cut or tear them to manageable size, keep soaking until ready to add to the sauteed ribs

add the wet leaves by handfuls until the pan lid can just cover it all, cover and let steam down for a few minutes, stir and cover again for another 5- 10 minutes, remove when the leaves have reduced about 1/2, mix well, serve immediately or cool and freeze for later.
Great added to soups, plain, added to omelettes, mixed into mashed potatoes...

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