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Swiss Chard – The Valedictorian of Vegetables
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Description
There is a reason we call Swiss Chard “The Valedictorian of Vegetables.” It is high in nutrients and tastes great! Swiss Chard is very simple to prepare and can be grown in many parts of the US almost year round.
I found some beautiful multi-colored Swiss Chard at the local farmer’s market this morning, but it is also available at most organic grocery stores.
Ingredients
- 1 bunch Swiss Chard
- 1 Tablespoon Olive Oil
- ½ Tablespoons Butter
- 1 whole Garlic Clove, Minced
- 1 teaspoon Salt
- 1 ounce, weight Grated Parmesan Cheese
Preparation
1. Clean the Swiss Chard leaves.
2. Cut the Swiss Chard stems from base and from the leaves. Set the leaves aside for a moment, chop the stems up and throw the stems in a large skillet.
3. Saute the stems in olive oil, butter, minced garlic and salt for 5 minutes on low heat in the large skillet.
4. Cut leaves into 1″ strips, add to the stems and cook everything for 5 more minutes at low heat, until leaves are slightly wilted.
5. Remove from the skillet and add Parmesan cheese to serve.
Similar to spinach and other greens, Swiss Chard shrinks considerably when cooked.
The shrinkage was such that it was dwarfed by my David Hendley serving bowl from Old Farmhouse Pottery, but the colors match very well. Next time, buy more Swiss Chard!
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