We have been having swiss chard for dinner now for about three months. It’s a versatile vegetable packed with great vitamins and minerals – especially great for getting through these last weeks of winter. I thought I would share some simple ways we have been cooking it up. Nothing fancy – just simple cooking with freshly picked greens.
Warm a couple tablespoons of olive oil in a large saucepan on medium. Chop the chard into 1/4″ pieces, separating (loosely) the stems and leaves. Add the stems to the pan and saute for about 4 minutes. Add the leaves and dash in red chili flakes. If you want something tangy and spicy, try adding a couple tablespoons of an asian chili sauce. Pepper generously, sprinkle in some salt and eat warm.
Sweet Swiss Chard
I make this for my nephews when they come over. Cook the stems and leaves as described above, but add about one tablespoon of maple syrup when you add the leaves. A little goes a long way. Salt and pepper, then serve warm.
Swiss Chard Scramble
Melt one or two tablespoons of butter in a saute pan over medium heat. Add the stems and cook for four minutes, then add in the leaves for another 3-4 minutes. Salt and pepper well. Remove from the pan and reserve. Add another tablespoon of butter and turn the heat down to medium-low. Beat about six eggs with four cloves of chopped garlic, then pour into the pan. Cook slowly while stirring often to scramble. As they get close to finishing, add the cooked chard and 1/4 cup of fresh Italian parsley.
Sausage & Chard Scramble
Saute some sausage chunks over medium heat until cooked through. Remove and set aside. Leave about two tablespoons of grease in the pan and follow instructions above. Pour sausage, chard and thyme into scrambled eggs as they are close to finishing. Sprinkle with parmesan.