Prep 5 mins
Cook 10 mins
Swiss chard is a delicious easy to grow green that is super beautiful to boot - the stalks can be pearly white, brilliant red or even vivid yellow. This is a fast & tasty way to prepare the swiss chard cranking out in the garden. I can make a mea of it with a couple of poached eggs & a little grated Parmesan/Romano cheese. Received from D_M on gourmet-recipes-from-around-the-world; thanks D_M!
- 1360.77 g swiss chard
- 9.85 ml extra virgin olive oil
- 7.39 ml garlic (minced or pressed)
- 14.79 ml capers, mashed
- 14.78 ml balsamic vinegar
- salt, to taste
- pepper, to taste
- Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves.
- In a 6 to 8 quart pan over medium high heat, stir oil, garlic and capers until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves, part at a time if pan if full, cover and cook until wilted, about 4 minutes.
- Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens along side.
This was really good. I love stir fried greens, so tasty. I would increase the capers, garlic and balsamic so that you could really taste those flavors too.
Fast, tasty, *and* doesn't require me to forgo the yummy chard stalks! I've made this twice in the past week it is so good! The second time, I doubled the amount of capers (and remembered to mash them!) and it was even tastier. Served over beans and rice for a hearty and healthy vegetarian meal. Thanks!
I made enough chard for two, but basically doubled the amount of garlic, capers and balsamic I should have used (took notice of the other reviewers). This was a pretty good recipe and I'd make it again. I didn't bother with the garnish of fresh leaves as we grow our own swiss chard and I'm pretty hard on the plants as it is LOL.