While the weather’s still cool, you’ll find that the swiss chard at the farmers’ market is as delicious as ever. Watch here as I visit Westville East and the Union Square Greenmarket to learn more about this lovely leafy green. Then I head into the kitchen to make my own version of sauteed swiss chard. It’s so easy, anyone can do it! And you won’t even know it’s good for you…
1 Bunch (100 gm) (Any Color Of Chard Stalk Of Your Choice)
2 Medium, sliced
2 Medium, minced
1⁄4 Cup (4 tbs)
Remove the leafy portion of the chard from the stalk. Chop the stalks into bite-size pieces and set aside. Bring a large pot of salted water to a boil and blanch the leafy portion of the chard for two minutes. Drain thoroughly. Meanwhile heat the oil in a large sautee pan and add the stalks, shallots, and garlic. Sprinkle with salt and cook until tender. Add the leafy chard to the sautee pan, then the white wine and wait for the alcohol to cook off. Finish with butter, salt and pepper to taste. Enjoy the deliciousness!
One of the woodier greens, Swiss chard is a versatile one when it comes to holding texture and taste after being cooked up. Easy on the pocket, Swiss chard is packed with nutrients and is versatile enough to be added to a wide variety of dishes. A simple sauté as shown here is just the tip of the possibilities that remain for you to explore.