Swiss Chard is a green that we were never too fond of. The only time we tried it, someone had given us fresh Chard that was large and old. So whenever it was available at the Farmer’s Market, we would always pass it by. Recently, a farmer had young Chard and it looked inviting. Always on the look for new vegetables, we decided to give it a try. It was delicious alone or as a side dish. Laurie enjoyed it cold and John preferred it hot. Either way, it is worth preparing and enjoying.
This young Chard was nothing like the one we had in the past. We will definitely seek out young Chard!
Mais C’est Bon!
Enjoy!!
Swiss Chard
- 1 bunch young Swiss Chard
- 4 lg cloves garlic, sliced
- 1-2 tbl olive oil
- 1/4 cup balsamic vinegar
- 1 tsp splenda or other sweetener
- Cajun seasoning, to taste
- Salt, if necessary
Wash and clean Chard. Remove stalks if large and tough. Slice Chard into strips, about 1” wide, about 8 cups.
In a heavy skillet, heat olive oil to medium; add garlic and sauté for approximately 2 minutes or until tender. Do not cook too high – garlic will brown and become bitter. Add Swiss Chard, balsamic vinegar, splenda;
cook until chard is wilted. Once wilted, cook until desired tenderness. Season to taste.
After cooking, you have about 2 cups of Chard.
This dish is delicious served either hot or cold.
