Cooking Swiss Chard
Ingredients 2 tablespoons extra-virgin olive oil 4 cloves garlic minced 1 bunch Swiss chard stalks discarded leaves cut into wide ribbons ¼ cup balsamic vinegar salt and pepper to taste. Chard is packed full of vitamins and minerals and should be briefly.
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Heat olive oil in a pan over medium heat.
Cooking swiss chard. Add garlic and chili flakes if using and cook until fragrant 1 to 2. Add chard stems season with salt and sauté until mostly tender 3 to 4 minutes. Add garlic and cook just until fragrant about 30 seconds.
The leaves are added. The stems soften with garlic onion and a splash of white wine. Add Swiss chard to boiling water and cook for 10 minutes.
In a large skillet over medium heat heat oil. Wash the Swiss chard and cut into 4 long pieces. Swiss chard is popular in Italian and French cooking.
Drain saving ½ cup of the. Add chard stems and cook 5-6 minutes over medium heat. Younger leaves can be eaten raw in salads.
The fleshy stalks are usually cooked separately as they take longer to soften. Different varieties may have red pink white or yellow. Swiss chard is also called chard leaf beet seakale beet white beet and spinach beet.
Add water to a medium sized pot and bring to boil. No part of the Swiss chard goes to waste in this simple sauté.
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