Swiss Chard
Hi everyone! Are you all alive and well?
I actually managed to cook an entire meal last night! Pasta, with Italian sausage and some of Chris’ leftover home-made marinara sauce, and Swiss chard from the garden, cooked in butter and brown sugar. Nothing fancy, but it only took about 20 minutes because I had harvested, washed, and chopped the chard earlier in the day, and the sausage was the pre-cooked variety.
Simple chard recipe:
Chard is a pain to wash when whole, so first, cut the stems away from the leaves. I like to do this by folding the leaf along the stem and then cutting off the stem about six inches into the leaf. Then wash the stems and leaves separately. Skim off the spiders and return them to the garden.
Then stack and batch-cut the leaves into bite-sized pieces. Do the same with the stems, but keep them separate from the leaves.
Melt butter - ample butter! - in a pot, on medium hear. You can add some olive oil, too, if you like. Then add the stems, and push them around in the butter for about ten minutes. Nibble them periodically; when they are just a bit more crunchy than you prefer, add the greens. Add salt, pepper, and brown sugar to taste. Remove from the heat when the greens are a little less wilted than you would like, if they are going to linger in the hot pot.