The post-holiday season can sometimes leave us craving simple food, void of heavy cream and sugar. The month of January often means stews and hearty French food for me personally, but every now and then, I want a fresh green and a light piece of fish. But I had this problem -- I loved the idea of chard but was never able to successful execute it. This simple recipe was shared with me over the holidays and has relieved me of my bitter chard leftovers. Huzzah!
Bunch of red chard Red wine vinegar olive oil lemon juice (from one lemon) garlic
Wash the red chard and remove the stems. Lay the chard lengthwise and cut into thin vertical strips. Heat the olive oil and pressed garlic in the pan. Add chard and lemon juice and use tongs to heat the chard-until almost wilted. Add red wine vinegar as a finish.
I served this with a piece of jerk red snapper. The heat of the fish and the acid of the chard made an awesome combination.