When i browsed the aisles of the produce department yesterday, I eyed the Swiss Chard again. I always keep meaning to try it, but in the past I have always past it up for more familiar greens, like collards, mustard, and turnips. Well yesterday, I finally decided to give Swiss Chard a chance. I got the biggest, prettiest bunch to take home with me. I cooked it very simply and before I went to grab my pepper sauce, I tasted them, expecting to find a bitter green in need of anything to give them a little help. However, I couldn’t believe what my taste-buds discovered, a wonderfully flavored, mild green, different than anything I’ve tasted. I was really disappointed in myself because I hadn’t tried them sooner. I have been missing out on such a wonderful vegetable.
Yield: Serves 4
a large bunch of Swiss Chard
2 tablespoons olive oil
1 large clove garlic, chopped
1/2 cup water
kosher salt to taste
Wash greens well and cut off and discard excess stems. Preheat skillet and add olive oil. Add garlic and saute until lightly browned and fragrant. Cut up greens and add the skillet. Add salt and water.
Turn heat to high and place lid on pan. Cook for 5 minutes, covered, and then stir greens around and cook for another 5 minutes, covered. Remove lid and check for to see if their done. Continue to cook, if needed, until tender.
