If you are looking for another side for Thanksgiving Swiss Chard is an easy and delicious vegetable to serve.
Swiss Chard is a leafy vegetable and has a long stalk like stem. The stems can be a little stringy so I peel them.
I cut off the leaf part and then work the stem cutting it into pieces, as I cut the "stalk" into 2 - 3 inch pieces I peel away some of the tough fibers.
Clean the leaves by soaking them in a pot or in your sink. The dirt should fall to the bottom of the sink or the pot. Remove them from the cleaning water and clean them again. When you think they are clean, submerge them in more water and clean them again. There is nothing worse than biting into something that is a little gritty. I hate when that happens!
Cook the stems first as they will take longer to cook than the leafy part. After a few minutes of the stems cooking in boiling water add the leafy part of the vegetable to the boiling water. Once the leaf wilts I remove them from the water.
In a frying pan you are going to saute garlic and then add the cooked Swiss Chard to the garlic and olive oil. Season with salt and pepper and mix well. Top with some freshly grated parmesan cheese and cover the pan until the cheese melts. Serve while hot!
You can make the Swiss Chard ahead of time, just wait until you are ready to serve them to saute them with the garlic and cheese.
Enjoy!
Buon Appetito!
xoxoxo
Lorraine
Swiss Chard is a leafy vegetable and has a long stalk like stem. The stems can be a little stringy so I peel them.
I cut off the leaf part and then work the stem cutting it into pieces, as I cut the "stalk" into 2 - 3 inch pieces I peel away some of the tough fibers.
Clean the leaves by soaking them in a pot or in your sink. The dirt should fall to the bottom of the sink or the pot. Remove them from the cleaning water and clean them again. When you think they are clean, submerge them in more water and clean them again. There is nothing worse than biting into something that is a little gritty. I hate when that happens!
Cook the stems first as they will take longer to cook than the leafy part. After a few minutes of the stems cooking in boiling water add the leafy part of the vegetable to the boiling water. Once the leaf wilts I remove them from the water.
In a frying pan you are going to saute garlic and then add the cooked Swiss Chard to the garlic and olive oil. Season with salt and pepper and mix well. Top with some freshly grated parmesan cheese and cover the pan until the cheese melts. Serve while hot!
Enjoy!
Buon Appetito!
xoxoxo
Lorraine
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