We got a beautiful bunch of Rainbow Swiss chard in this week's box from SLO Veg, and their website had a couple of recipe ideas for it that sounded delicious. I decided to go simple and use this one that calls for some sauteing and that's about it...just like Mom use to make. My Daddy used to love his Swiss chard! He grew oodles of it each Spring. I didn't fully appreciate it as a kid, but that could be said for a lot of things in my childhood.
Sigh! I get it now. Those really were the good old days!
|The stem pieces went into the pan first to saute for a bit before the leafy portions were added.|
Yield: Makes 8 (side dish) servings, Active time: 30 min Total time: 50 min Ingredients: 3 pound green Swiss chard (about 2 large bunches) 2 tablespoons olive oil 2 tablespoons unsalted butter 2 medium onions, halved lengthwise and thinly sliced 2 garlic cloves, finely chopped
|I chopped the chard, then rinsed and spun it dry.|
Cooks' notes: Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels. · Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.