So remember that beautiful chard we have decorating our front entrance? Here’s a refresher if you missed it. Tonight I made some for dinner, and it was lovely. A friend recently asked me to start posting recipes of the food I’m always apparently taunting him with in my photos on here and Facebook, so this one’s for you, JM!
Oh also, a word to the wise: I’m one of those chefs (can I call myself that?) who rarely uses recipes, so it’s usually sort of difficult for me to share my food adventures with people who cook by the book. But lucky for the lot of us, preparing dark leafy greens is wonderfully simple (& equally delicious!), so here’s hoping that this is recipe enough for everyone.
Garlicky Chard Saute
- Rinse a bunch of fresh chard (or kale, collard greens, mustard greens, etc.) under cool water and shake off excess water.
- Remove stems by making a v-shaped cut into the leaf. Reserve the stems for later (there’s lots of great uses for those suckers!).
- Stack a few leaves into a neat pile and roll up tightly (either lengthwise or widthwise-whatever you prefer), like so:
- Holding the roll tightly against your cutting surface, run you knife through the roll at about 1/2 inch increments to make beautiful ribbons of chard.
- Coarsely chop a couple of cloves of garlic (or 6 or so if you’re crazy like this family!)
- Heat a large skillet with 1-2 tablespoons of olive oil to medium. Add the garlic once the oil is heated. Stir lightly for about a minute. Enjoy one of the world’s greatest smells.
- Add your chard.
- Toss gently with tongs as the chard cooks. It doesn’t take long (depends on how much you’re cooking, but generally around 5 minutes or so). The leaves will get even darker and brighter and somehow more tempting, and the volume will reduce significantly.
- About half way through, add the zest of 1/2 to 1 full lemon.
- Add salt & freshly ground pepper to taste, and you’re ready to go!
Dark leafy greens are endlessly captivating, and they are among the absolute healthiest of veggies. Packed with folic acid and oodles of vitamins, the more dark leafy greens you can cram into your diet, the better. My usual treatment of greens (especially when it’s kale for some reason) is a version of the above, with ginger added to the skillet with the garlic, sesame seeds instead of salt & pepper, and soy sauce instead of lemon zest. It’s hard to go wrong with those flavors. There’s something special about this clean zesty garlic version on a hot summer day, though.
Tonight we paired the chard with vegan italian sausages and a nice rustic sourdough. Way less than a half hour from start to finish. Cheap. Healthy. Marvelous. Everyone can do this, truly.
Post by Amanda