Swiss chard is, by far, my daughter's favorite green vegetable. In fact, every time we have any greens, she says they are just like "switch chard!". Hey! She's three! :) We have tried a number of ways to cook them, but this is our favorite. It is so simple and compliments a wide variety of main dishes.
I'll admit, it took me a long while before I had the guts to try cooking with chard. I would just look at these giant leaves at our farm stand and be totally lost as to how to eat them. But I am so glad I finally took a shot. As a vegetarian, it is important to eat vegetables containing iron. Swiss chard has a pretty decent amount, so it is a great addition to your diet. I hope you pick up some swiss chard the next time you are shopping!
1 Tbsp butter
2 Tbsp olive oil
3-4 cloves garlic, minced
1 small red onion, chopped
1 bunch swiss chard, stems cut out and chopped, greens coarsely chopped separately
1/2 C dry white wine
1 Tbsp lemon juice
2 Tbsp freshly grated parmesan cheese
salt and pepper to taste
- Heat the butter and olive oil in a large skillet over medium-high heat.
- Add the garlic and onion and cook for about 30 seconds.
- Add the chard stems and white wine. Simmer until the stems begin to soften, about 5 minutes.
- Stir in the chard leaves and cook until wilted.
- Stir in lemon juice and parmesan cheese. Season with salt and pepper.
Adapted from DannyBoy