Sunday, September 18, 2011

Sauteed swiss Chard

This is a nice accompaniment to any main dish which is ot only delicious but also healthy. Swiss chard, in my opinion, taste best when it is simple and not piled up with a lot of seasonings. I just simply sautee it with onions and garlic then season with salt and pepper. Very straightforward yet packs some really yummy punch.

Swiss chard is a leafy vegetable that are cultivated for its leaves which are consumed either raw (young leaves) or cooked (mature leaves and stalks). When eaten raw, it can have a slightly bitter taste to it but that mellows down once it is cooked. It is known to be high in Vitamins A, C, and K. To me, sauteed swiss chard's taste is almost the same as sauteed bok choy but a little tastier. I served this sautedd swiss chard as a bed for my walnut crusted tuna. Together they both tasted amazing.


1 bunch of swiss chard, washed thoroughly
extra virgin olive oil
sea salt and freshly ground pepper
1 small onion, sliced
3 cloves garlic, chopped finely

1. Slice stalk from the leafy portion of the chard. Trim the stalks of the chard, discard any hard portions then slice into 1 inch sizes. Take a bunch of the leafy portion, roll into a log-like shape and cut into 1 inch strips. Set aside. NOTE: Make sure that you keep the stalk separated from the leaves because their cooking time varies.
2. Heat pan over nedium heat and add oil.
3. Saute onion and garlic until fragrant and translucent
4. Add chard stalks and saute for about 5-6 minutes. NOTE: do not add water, it will produce its own juice while you are sauteeing it
5. When stalks are slightly tender, add the leafy portion and mix a little bit. Lower the heat to medium low and cover pan. Cook until leaves are tender; mixing and stirring occassionally during the cooking process.
6. Season with salt and pepper according to taste.
7. Remove from heat and transfer to serving platter or plates.

No comments:

Post a Comment