Friday, August 1, 2008

Swiss Chard

Today's global theme is "metal".


Virginia said...

Love the photo. something about the stainless steel and the water. What do you do with swiss chard? Salad, or cook it? I have never had it but it is very pretty and green!

Anonymous said...

Slice it off the thick stems into a bowl of cold water. Heat a couple tablespoons of olive oil in a dutch oven or deep pan (with a lid) over medium heat. When the oil is hot but not smoking, shake the excess water off the leaves, and stuff them into the pan and put the lid on. Stir occasionally to keep from sticking. When the chard starts to wilt, add some chopped garlic and stir it in (some people put it in first, but adding it later keeps it from burning). By this time, your leaves are wilting and there's probably some liquid in the bottom (water & olive oil). When it's pretty much wilted down, keep the lid off and turn the heat up higher to cook off the water. When the liquid is gone, it should be done (5-8 minutes from start to finish). Season with salt and pepper and a splash of lemon juice. Yumm! I know you asked Snapper and not me, but I taught him how to cook it, so there you go! This bowl looks like a lot of chard, but it's really about enough for two people once it's cooked.

Snapper's Other Half

Chris said...

Love swiss chard. . . .I agree with the cooking instructions, but will add something to it. . . .My maternal grandparents were from Italy, and they would cook it that way but add chunks of boiled potatoes. Wonderful!