Saturday, July 9

Swiss Chard

1 large bunch of fresh Swiss chard
2 Tbsp olive oil
1/2 small clove garlic, minced
Pinch of dried crushed red pepper
Butter (optional)

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard. Roughly chop the leaves.

Heat a saucepan on a medium heat setting, add olive oil, garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter (optional). Remove the swiss chard to a serving dish.

I really liked this recipe; however, it was a little salty because I added the salt while cooking. So for future reference, salt after cooked!

Another way to cook Swiss Chard. Boil it. Add Salt, butter and lemon juice. The lemon juice keeps away the funny feeling you get on your teeth after you eat these particular greens.

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