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Buttered Swiss Chard

Western.Chefs's picture
Ingredients
  Swiss chard leaves with stalks 2 Pound (Large Variety)
  Salt 1 3⁄4 Teaspoon
  Melted butter/Margarine/fat/salad oil 4 Tablespoon
  Pepper To Taste
Directions

Wash chard.
Separate stalks and coarse veins from leaves, then cut into 2" pieces.
Cook stalks and veins, covered, in 1/2" boiling water with 1 teasp salt for 15 min, or until tender.
Drain, and then add 2 tablesp butter or margarine, speck pepper and salt if needed.
Cook leaves, covered, in water clinging to them, with 3/4 teasp salt for 10 min, or until tender.
Then drain, chop if desired, and add 2 tablesp butter or margarine, speck pepper, and salt if needed.
Serve greens in center with tender stalks around them.
Or toss together.

Recipe Summary

Cuisine: 
European
Method: 
Boiled
Restriction: 
Vegetarian

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