Wednesday, March 28, 2012

Sauteed Swiss Chard

This is a basic sauteed swiss chard recipe adapted from the  Candle 79 Cookbook that is a great accompaniment to many dishes. I served this under my Stuffed Poblano Peppers and it was delicious!

Sauteed Swiss Chard
Serves 4

  • 3 T extra virgin olive oil
  • 2 T chopped shallots
  • 1 clove garlic, thinly sliced
  • 1 pound Swiss chard, leaves and stems separated, chopped
  • Sea salt and freshly ground pepper
Heat the oil in a saute pan over medium heat, add the shallots and garlic, and saute for 1 minute. Add the chard stems, season with salt and pepper, cover, and cook, stirring occasionally, until tender, 3 to 5 minutes.  Add the leaves and cook, stirring occasionally, until the chard is just wilted for another 10 minutes. Serve warm.

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