My Take on Swiss Chard

Swiss chard eluded me for most of my life, but I’m making up for lost time. It could be because we seem to get it in just about every week’s CSA crate, but I tend to buy it at the grocery store when we don’t.

Here’s what the link in my post yesterday said about this dark green vegetable:

Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.

Tonight’s chard took about 10 minutes of prep time and 15 minutes of cooking time start to finish. Here’s the recipe:

Small amount of lemon olive oil
1 large bunch of Swiss chard
1 medium onion, chopped
2 cloves of garlic, minced
Golden raisins*
Pine nuts*
Slivered almonds*
Any type of tomatoes, chopped*
Small amount of any type of broth
Salt*
Red pepper flakes*
Drizzle of Balsamic vinegar

*Your choice as to quantity.

Heat olive oil in large pan. Saute onion and garlic over medium high heat.

Remove thick stems and coarsely chop the Swiss chard.

When onions are transparent, add the chard and the remaining ingredients.

Stir to combine all ingredients.

Cover and cook over moderately low heat for 15 minutes or until it is done to your liking.

Here’s a great drink to sip on while you chop: 1/3 cup Pom juice, 1/3 cup orange juice, 1/3 cup white wine. Yum!