The Swiss have more than cheese and chocolate?
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As I looked through the ground candy overflowing with abundant goodies (minus the cilantro which tastes like dish soap to me which I’ve been told indicates an allergy to it), I discovered Swiss Chard among the bounty. I’m normally a veggie person, believe it or not, but I’d never had reason or cause to select Swiss chard as a vegetable option. Truthfully, I thought, “The Swiss have something besides chocolate and cheese?” Okay, color me ignorant about that, but I had no idea how to cook it, or is it one that is eaten cold? Off to Google I went!
Miss Chris, our farmer delivery woman, suggested a bed of olive oil sauteed onion strips and minced garlic to which the chard is added and cooked only until it just wilts. The stems can be put in with the onions and garlic as the start of the saute’. Wanting to add another option, I discovered a similar recipe on THIS SITE. Make sure to read the reviews for more tips, ideas, and recipe additions.
- 3 pound green Swiss chard (about 2 large bunches)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium onions, halved lengthwise and thinly sliced
- 2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.