Prep 5 mins
Cook 15 mins
A bumper crop of swiss chard requires some creative juices to find new ways to enjoy it. This is simple and really delicious!
- bacon fat (I know bacon fat is not good for me but...it just tastes sooooo yummy) or olive oil (I know bacon fat is not good for me but...it just tastes sooooo yummy)
- 5 garlic cloves, coarsley chopped
- 1⁄4 cup parmesan cheese (optional...good without too)
- salt and pepper, to taste
- Wash and dry chard.
- Cut stems into 1 inch pieces - place in seperate bowl.
- Chop leaves - place in another bowl.
- Saute garlic in bacon fat or olive oil untill aromatic (you will need a large frying pan).
- Add Chard stems, saute for 6 - 8 min untill just beginning to soften.
- Add Chard leaves, saute 5 min untill nicely wilted (I place a lid on the pan to contain the steam).
- Sprinkle with parm if desired and serve immediately.
My company and I thought this was delicious. I ran out of chard and added some spinach to compensate. Added a little red wine vinegar and mixed sunflower seeds on top, served with white fish on wild rice. Mmmmm.
Really liked this. I used the bacon fat, about 2-3 tbsp with 2 bunches of chard. 6 garlic cloves and a generous amount of parmeson (maybe a half cup? I don't measure...) It really was very yummy.