If the month March is about eating leafy green vegetables every day , and we’re now more than half way through the month – I guess it’s about time I stretch my wings a bit and eat some greens besides the ones I always eat.
Spinach, kale, lettuce. There are other leafy greens you know, lady.
Yeah, I know. Like Swiss chard.
Man that is one big and scary looking green leaf. The leaves were really thick and sort of leathery. And those blood red veins running through the middle of it? Creepy.
(I’m really selling this, aren’t I?)
I’ve made Swiss chard before – but this stuff was different! In the past I made it fresh from the garden - and those other times it was younger and the leaves were smaller when it came from the CSA share . It. Was. DIFFERENT! Then!
And so it’s possible that I was cursing myself this afternoon when I was laying out those giant, giant creepy leathery leaves, wondering why I thought it was time to expand our green horizons. Kale, lettuce and spinach are plenty. Never mind, my horizons are wide enough.
But I knew I was being a baby (more like a toddler, really) and so with Swiss chard in the fridge and fear in my heart, I started searching the web for some Swiss chard recipes to see if I could find a sure-fire way to prepare it.
I have no doubt that it’s good for us – that fact alone is what kept me going. I want to eat things that are good for us, and I know that it may take a few tries to find a way to make it that is enjoyable. Suck it up lady and get to work.
2 – 3 Tbsp of butter
1 bunch of Swiss chard, leaves removed and rinsed, stems sliced
1/2 large white onion, diced
1 clove garlic, thinly sliced
Juice from 1 lemon (about a 1/4 c)
1/4 c of Parmesan cheese
Salt, pepper and garlic powder to taste
In a large pot, melt butter, saute onions, garlic and Swiss chard stem pieces until soft.
Add leaves and cover, stirring occasionally. When the leaves have wilted, add lemon juice, Parmesan cheese and spices, stirring to coat all vegetables well.
And you know what?
I liked it. I really did.
Sauteed Swiss chard with a grilled chicken sandwich with lettuce, provolone and Dijon mustard.
Zak liked it a lot too – this was definitely easy to eat, especially with a generous amount of butter and the Parmesan cheese. This wasn’t scary at all, it was good – I ate every last bite and by the time I was done, I decided that I will definitely make this again.
(I was never really scared you know.)
So tell me! Are you a Swiss chard fan or a Swiss chard baby? Got a favorite way to prepare it? I’d like to try to add chard into the green rotation on a regular basis. Please tell me your Swiss chard tried and true methods!