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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I love chard, especially rainbow chard and red chard. I think it is gorgeous. That's why I got sick of recipes that started Trim off stalks and discard... The stalks are the most beautiful part! But they aren't that tasty if you just steam 'em. Read more . That's why I fiddled around until I came up with this easy recipe for perfect chard that uses the whole plant and keeps that gorgeous color. If you have only ever steamed or boiled your greens, you will be very pleasantly surprised at how simultaneously sweet and savory chard can be. Ingredients:
1 bunch chard, preferably rainbow or red chard |
1 onion, chopped |
2-3 cloves garlic, minced (optional) |
1 t. olive oil |
salt and pepper to taste |
Directions:
1. Wash chard well and do not dry - leave water clinging to the chard.
2. Cut stalks away from leaves. For quicker prep, just cut stalks from leaves a few inches from where the leaf begins. Or you can cut the leaves entirely from the stalk, if you like.
3. Slice stalks into thin slices (see photo above for size). You may need to cut vertically down the stalk first if it is very wide.
4. Heat olive oil in a very large pan. A large pot will do if you don't have a large pan with a lid.
5. Add onion, garlic, chard stalk bits, and some salt and pepper to the olive oil and saute, stirring occasionally, until stalks are tender and a bit sweet, and onions are just starting to brown, about 20 minutes.
6. While stalks are cooking, slice chard leaves into large pieces.
7. When stalks are tender, add leaves to pan. You will have a mountain of leaves that threaten to overflow your pan, so put the lid on for a few minutes and they will quickly deflate.
8. Once leaves are sufficiently wilted, toss and stir them with the onion, garlic, and stalk bits.
9. Continue to saute everything until tender and even a little browned, about 10 minutes.
10. Season with more salt and pepper if needed.
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