This may sound gross and well it wasn’t. I liked it, I might not have it everytime I serve swiss chard, but it was a nice change. Others at the table well, moved on to other dishes!
This is from Chatelaine
Add 2 tbsp butter to a hot large frying pan set over medium-high. Stir in 1 minced clove of garlic.
Add 1 bunch thickly sliced Swiss chard. When chard begins to wilt, add 4 plums, cut into wedges.
Drizzle with 2 tbsp honey and sprinkle with 1/2 tsp ground cumin.
Sauté until chard wilts and plums are warm, 3 min. Serves 4
Swiss chard has become a staple in my kitchen. Five years ago I was intimidated when I got it in my CSA, but now I sometimes add an additional one to my order. The photo above is of tri-coloured swiss chard stems sweating in a skillet, it looked so pretty I had to take a picture!
This is how I make it when in a hurry. It’s simple and nutritious.
1 bunch Swiss chard leaves separated from stems.
1 tbsp olive oil
1/4 c onion chopped
1 clove garlic
- Heat oil in large skillet.
- Add chopped onions and sweat them till they are soft, add chopped chard stems. Sweat until they are soft about 5 min and add garlic, cook for 1 min.
- Add the chopped Swiss chard leaves and cook till they are wilted and the released water has evaporated.
- Serve with salt and pepper.
I was running out space in the fridge so for today’s “salad” I had to use up the two bunches of Swiss chard that were dangerously close to the back of the fridge where there is a risk of frost. That’s how full the fridge is. This time of year is so plentiful. Day 8 in the 101 salad is a first: “cooked” salad. This is my staple winter swiss chard recipe. Sometimes I add garlic and dried chipotle flakes instead. Makes for variety, when you are eating greens often. I’ll be honest this recipe is ok as far as chard recipes go, but I would rather be eating chocolate!
- 2 bunches of swiss chard, stems removed, chopped
- 1 tbsp olive oil
- 1/2 cup red onion chopped
- 1/4 tsp cumin
- 1/8 tsp chili pepper flakes
- 1/2 tsp salt
- 1/2 cup grape tomatoes cut in half
- Heat the olive in a skillet add onion and on medium heat, cook till onion is soft.
- Add the cumin and pepper flakes and cook for a minute, till fragrant.
- Mix in chopped swiss chard and tomaotes, cook till chard is wilted and warmed through.
- Serve, and if you like add a splash of balsamic vinegar