Tuesday, November 13, 2007

Swiss Chard, a sweeter way

Swiss chard is one of my favorites, but we don't eat it much because I live with supertasters. And for them, chard is a "bitter" vegetable. Okay, so it really is a bitter vegetable--but it bothers them more. In any case, this recipe takes some of the bite away, but retains all the great health benefits of this overlooked (and cheap) vegetable.

1 bunch Swiss chard, stems and leaves washed carefully
3 garlic cloves, chopped finely
1-2 tablespoons sugar
2 tablespoons good quality olive oil
1/4 cup raisins
1/4 cup currants
sprinkle of salt to finish

Cut the chard into 1 inch pieces, using both stems and leaves. I like to give it a second rinse at this point so any remaining grit is really gone.
Heat the oil in a pan, add the garlic and cook for less than 1 minute. Add the chard, and stir. The leaves will begin to wilt in a minute or two. Then add the raisins and currants. Sprinkle with the sugar, and cook over medium heat for another few minutes. I overcooked it a bit so water from the chard and the oil combine with the sugar, and so the currants and raisins soften a bit and take on some garlic flavor. This should be completely done within about 6 minutes. Sprinkle with a dash of salt to taste before serving.



So colorful & looks yummy! Must be healthy too...

Cassoulet Cafe said...

I just discovered Swiss Chard...and I make it all the time now,,,it's sooo yummy!

Lydia said...

The recipes look wonderful and I'm definitely going to try this one for Swiss Chard.

Your food photography is exquisite!

Jo said...

Omigosh, that looks wonderful. I'm always looking for new veggie recipies.

Thank you!