Barefoot by the Sea: Swiss Chard and other green delights

Friday, June 24, 2011

Swiss Chard and other green delights

In the old days, I never liked Swiss chard, or so I thought.  Last year, our CSA provided tons of the green stuff and I was determined to use each and every item I brought home.  So, I was shocked when I had some that had been freshly picked. It was so sweet and buttery I couldn't believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or not so much.  So, if the thought of Swiss chard leaves you uninspired, head over to your Farmer's Market or Farm Stand and grab some that has been freshly picked.  It's sort of the difference between store bought, run of the mill strawberries or strawberries that you pick yourself at a farm. 

Easy Swiss Chard Recipe-
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt, to taste
Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe.
Roughly chop the leaves into inch-wide strips.

Heat a saucepan on a medium heat setting, add olive oil, a few small slices of 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. Remove the swiss chard to a serving dish.
Easier Recipe -
You can also simply saute with olive oil and garlic.  Top with fresh lemon and feta. 

I also like to saute mine with mushrooms, onions and garlic
Enjoy and have a wonderful weekend.  We will be celebrating Sydney's 3rd birthday!


  1. It was a TON. I love Swiss Chard and Kale now!

  2. Mmm, I really should try this! Next time I get some in my community basket I'll pull this recipe up. Thanks for the sweet comment and following my blog. It means more than you know! Following you now too


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