ESue8215
Assistant Cook
- Joined
- Nov 10, 2003
- Messages
- 12
Swiss Chard has become one of our favorite
greens - and it's not just green, it comes
yellow and red too! Use it like spinach or
try this wilted recipe.
Rinse chard well, then carefully slice
the leaves away from the stems.
Slice the stems (they are like celery
at this point) and sauté them until
tender with garlic and olive oil in a
large sauté pan. (about 5-7 minutes)
Dry and tear the leaves into small pieces,
add to the pan.
Turn up the heat for 2 minutes and
add 2 T balsamic, 2 T red wine vinegar
and fresh ground black pepper. Cook,
stirring a bit, until the leaves are
wilted.
Excellent with marinated tofu cutlets
or grilled pork chops. Drizzle the
extra sauce over the cutlets or chops.
Some options to spice up the Wilted Chard:
- Add a dash or two of Tabasco.
- Sauté some onions with the garlic first.
- Add some roasted red peppers
Test your knowledge of food history at
http://www.colorfulplate.com/quiz/ !
greens - and it's not just green, it comes
yellow and red too! Use it like spinach or
try this wilted recipe.
Rinse chard well, then carefully slice
the leaves away from the stems.
Slice the stems (they are like celery
at this point) and sauté them until
tender with garlic and olive oil in a
large sauté pan. (about 5-7 minutes)
Dry and tear the leaves into small pieces,
add to the pan.
Turn up the heat for 2 minutes and
add 2 T balsamic, 2 T red wine vinegar
and fresh ground black pepper. Cook,
stirring a bit, until the leaves are
wilted.
Excellent with marinated tofu cutlets
or grilled pork chops. Drizzle the
extra sauce over the cutlets or chops.
Some options to spice up the Wilted Chard:
- Add a dash or two of Tabasco.
- Sauté some onions with the garlic first.
- Add some roasted red peppers
Test your knowledge of food history at
http://www.colorfulplate.com/quiz/ !
