Got a big bunch of this in our organic veggie basket this week. Sure is pretty. Any ideas how to prepare it?
My tip would be to saute a bunch of shallot till slightly crispy, pull them off, saute the chard (cut up in very large bite sized pieces) with a bit of salt and pepper, dash with balsamic or whatever white wine you have laying around, or even a bit of good apple cider vinegar, sprinkle the shallots over and eat.
Cut into bite size pieces or strips
then
- sautee in oil and minced/crushed garlic
or - sautee briefly, then add 1 can (16oz) crushed or diced tomatoes, and 1 can (8oz) of drained cannelli (white kidney) beans, cook for a few minutes to heat the tomatoes and the beans.
Cook it any way you already cook spinach only it takes a little nearly twice the cooking time. I like to cut the stocks away from the leaves and put them in the pan for a few minutes before the leaves so the leaves don’t overcook.
Olive oil, crushed garlic, salt, pepper and a squeeze of fresh lemon juice is how I cook it most of the time.
Dave