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Sautéed Chard

Posted Jul 03 2008 5:10pm

chard_cookedR.jpg 

 

Chard leaves have a hearty, yet mild spinach flavor. Chard stalks have a delicate, celery-like taste and crunch.

 

To get a bit of both flavors and texture sauté chard for 2 to 3 minutes after slicing leaves and stalks together crosswise.

 

Here's how we sautéed our just picked from the garden chard to match with the delicate flavor of grilled orange roughy: slice crosswise 6 to 8 chard leaves, place in a pan with 4 or 5 tablespoons of extra virgin olive oil, one or two medium garlic cloves chopped, and a dash of lemon-pepper to taste; sauté over a medium flame until just tender-crunchy and sprinkle with fresh lemon juice before serving.

 

Sautéed chard comes together so fast and is so flavorful that you will find yourself bringing it to the table all summer.

 

The key to flavorful chard is to make sure you don't overcook it. Chard cooked in less than 3 minutes will preserve its mild, sweet flavor.

 

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