Green Earth Farm Box Swiss Chard Recipe
Aug. 16, 2010 4:00 am
Updated: Aug. 17, 2010 10:08 pm
CJ's Swiss Chard
1 lb. Swiss chard, 6 to 8 leaves with stems
1 tablespoon olive oil <
1/4 cup minced onion
1/4 cup minced celery
1 clove garlic, minced
1/4 dry white wine, chicken broth or water
Salt and pepper
Rinse chard well and spin or pat dry. Trim end of stem and cut out heavy rib from the middle of each leaf. Dice rib and stem. Coarsely slice leaf portion.
In a large deep skillet or wok, heat oil over medium high heat. Add onion, celery, garlic and diced stems and ribs. Saute until just tender, about 3 minutes. Toss in sliced leaf. Stir fry briefly. Sprinkle
with wine. Bring to a boil. Reduce heat to a low simmer. Cover and simmer for 30 minutes or until leaf slices are tender. Season to taste with salt and pepper. Serves 3. This is easily multiplied for more servings.
Chard can be frozen after this preparation. Squeezed dry it can be use in place of spinach in quiche and frittatas. Can be used as a stuffing for baked tomatoes or onions when topped with bread crumbs.