Prep 7 mins
Cook 10 mins
Delicious, simple recipe for making Swiss Chard. My CSA provided the recipe that they adapted from allrecipes.com. So easy, so good!!!
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1⁄2 medium onion, chopped
- 1 bunch swiss chard, stems and center ribs cut out and chopped together, leaves coarsely torn separately
- 1⁄2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons freshly grated parmesan cheese
- Melt butter and olive oil in a large skillet over medium heat.
- Stir in the garlic an onion, cook 30-60 seconds.
- Add chard stems and white wine. Simmer until the stems begin to soften, between 5-7 minutes.
- Stir in chard leaves until they wilt (1-2 minutes).
- Stir in lemon juice, Parmesan and season to taste with salt.
The squash did not cook in the time suggested and it was a real pain to scoop out the squash without demolishing the shell. I ended up scooping all the squash out, mixing with ingredients and cooking in a buttered baking dish. The flavor was good so I will make this again, but will peel and cube the squash before baking it at 400 for 45 minutes.
This recipe was really easy and delicious! I didn't have an onion, so I omitted it, and I am pregnant so instead of adding white wine, I just added water. It was still really good! I will make this again.
Very easy to make, lots of flavour, we enjoyed this. I did play with it a little since I had veggies to use up, I added a small sliced zucchini and some sliced mushrooms, and then I tossed the whole lot with penne and served with parmesan. This made an excellent supper dish and I hope you will forgive me for experimenting a bit! Made for PAC Spring 2012