Tuesday, December 30, 2008

Sautéed Swiss Chard

The first time I tried Swiss chard, I wasn't a big fan. I used it in a pasta dish with roasted garlic and the whole meal was just ok, nothing I wanted to make again. Then I started cooking Swiss chard the way I like to cook spinach and removed the stems, and I realized it was delicious. It is a slightly heartier green then spinach (but a little more tender than kale) and it has a more interesting, complex flavor, plus it is super nutritious. (I'm trying to make up for all those weeks of cookie and candy posts!) The stems can be sautéed as well, but I don't really like the flavor of them. If you do add them to the pan, make sure to sauté them slightly before adding the leaves because they take slightly longer to cook. You could also put the stems into a bag in the freezer with other vegetable scraps to make vegetable broth.

This side dish is fast enough for a weeknight dinner, but fancy enough for a holiday feast. I served it with the Christmas dinner, and people who don't even usually like spinach or other greens thought it was tasty.

Sautéed Swiss Chard
Makes 4-6 servings

2 bunches green Swiss chard (about 8 leaves)
glug of olive oil
4-5 cloves garlic
juice from 1/2 lemon
1/4 cup pine nuts

-Remove the leaves of the Swiss chard from the stems, rinse with water, and dry. Mince the garlic.
-In a small frying pan on moderate-low heat, toast the pine nuts, just until they are slightly golden brown and fragrant.
-Heat the olive oil in a deep pot on moderate heat, when it is hot, add the Swiss chard. Use tongs to toss the greens so they cook evenly. When they start to wilt, about four to five minutes, add the garlic. Cook for another minute, then remove from the heat. Don't let the Swiss chard over cook, it should be just wilted but still bright green.
-Season with salt and pepper and squeeze half a lemon on the greens. Toss in a serving bowl with pine nuts.

1 comment:

Anonymous said...

oooh, ooh, oooh!! My dad and I LOOOOOOVE swiss chard! I'm starring to make it next time he comes over! yum!