Are you looking for a recipe to use swiss chard? I’m not in love with swiss chard yet but I’m trying it.
One of the biggest take-aways I had was to eat MORE MORE MORE dark, leafy greens. So I did. I love kale and beet greens – we’ve tried endive, we eat tons of spinach, broccoli rabe (or rapini) and romaine, I’ve taken a gander with dandelion greens and I even juiced rainbow chard a few weeks ago. But eating swiss chard? No, no thank you. Have not had the bug in my pants to try this one until recently.
Here it is. You’ll need: EVOO, salt, pepper, swiss chard, and garlic.
While your oil is heating up, chop up some garlic … and this I love to do. You get to get a little rough with the garlic. Knock it around a bit. Get a little frisky. Get angry, even.
Success. You should be able to peel the skin off the garlic now and set it aside to chop after you’ve smacked around the other cloves of garlic.
Chop your swiss chard, I only used 5 or 6 leaves for this saute. They’re big leaves and being the first time trying it, I wanted to take it easy.
We did not. It was a little too bitter for my liking and my very adventurous children spit it out. Can’t blame them. So I tried it again – only the next time I tried it … I added it to soup (substituted the spinach in the recipe for swiss chard and kale). Much better flavoring for me. I’ll keep taking swiss chard out on dates until I find the perfect fit. Why? Because it’s beneficial and worth the leg work to make it a part of our diets.
That’s my story and I’m stickin’ to it.