Red and green delicious.
Hobbling around the farmer’s market one weekend a few months ago I came upon this table piled full of beautiful kale, chard, and mustard greens. My first thought was of the Swiss Chard I had seen in France back in the Spring and how after returning home I prepared it for the first time and loved it. I think every time I eat chard I will think of the markets of France and how we could just go steps out our apartment and buy anything we wanted for the evening meal.
I was really hoping to find some rainbow chard but this was going to have to do and it turned out great.
Why have I never tried cooking or even eating chard or for that matter, turnip greens, kale or any of those other unusual (to me) large leafy green vegetables. It wasn’t because I didn’t grow up with seeing my mother and grandmother do them all. I guess back then I turned my nose up at a lot of things that I now enjoy.
Next time you are in the market and pushing that basket around trying to come up with something new to prepare for dinner remember this CHARD and give it a try.
Beautiful red chard.
Fold the leaves in half and remove stems. Chop stems and reserve.
Slivers of onion and minced garlic go into the saute.
Onions and pine-nuts go into the skillet and then the stems of the chard.
The leaves of the chard go in last and only cook a few minutes. You do not want them wilted.
Red Chard and Pine-Nuts
1 bunch Red Chard
1-2 Tbsp. coconut oil (or other oil)
1/2 onion, sliced in thin strips
3-4 cloves garlic, minced
4 Tbsp. Parmesan
4 Tbsp. pine-nuts
1 tsp. sugar
1 Tbsp. apple cider vinegar
pepper to taste
Heat a large skillet and add the coconut oil until melted and hot. Add the sliced onions and saute slowly until they start to caramelize then add the 1 teaspoon of sugar and the pine-nuts. Saute until the pine-nuts start to brown. Add the garlic, stir for about 3-4 minutes longer and then toss in the stems to the chard and stir another 3-4 minutes then add the chopped chard leaves, apple cider vinegar. Just saute this enough that the leaves start to wilt a little. Sprinkle in the salt, pepper and Parmesan, stir to mix and serve.