Thursday, July 21, 2011

Garlicky Chard Recipe

Garlicky Chard
(Serves 4-6 as a side)
2 Tbsp olive oil or other oil of choice
2 med. Onions, halved and thinly sliced
4 med. Garlic cloves, minced
2 ½ lb Chard, stems discarded, Leaves washed, shaken and roughly chopped (about 12 packed cups)
Salt and fresh-ground black pepper

  1. Heat oil in stockpot deep enough to hold greens.  Add onions and sauté until golden brown, about 8 min.  Add Garlic and cook until fragrant, about 1 min.
  2. Add damp Chard, stir well to coat with oil, cover and cook, stirring a few times until wilted, about 5 minutes.  Season with salt and pepper to taste.
  3. If desired, simmer uncovered for several minutes to evaporate excess liquid or use liquid to moisten rice, polenta, mashed potatoes, pureed beans, or meat.
Variations:

For an Asian style dish, replace olive oil with roasted peanut oil; add 1 tbsp minced fresh gingerroot and 2 med. Scallions, sliced thinly with the garlic to the Garlicky chard.  Substitute also, 1 tbsp soy sauce for the salt, or more to taste, and drizzle with a tsp or two of toasted sesame oil just before serving.

For a Mexican influence, add a minced jalapeno chile pepper with the garlic and serve the dish with lime wedges.

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