The easiest way to take your cooking to the next level is to use better ingredients.

Monday, June 14, 2010

Sauteed Chard with Parmesan Cheese

So you may hear "chard" and throw up a little in your mouth or immediately make a "yuck" face. Think again. Chard doesn't have to be bitter or nasty. It can be turned into a flavorful, colorful side dish. This recipe is actually pretty tasty, especially for a green vegetable. Give it a try, you may have a whole new attitude towards chard.

2 tablespoons butter
2 tablespoons olive oil (or use 4 T olive oil and omit butter to cut calories)
4 cloves garlic, minced
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup chicken broth
2 tsp lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)


1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for about a minute.

2. Add the chard stems and the chicken broth. Simmer until the stems begin to soften, about 5 minutes.

3. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

1 comment:

Bonnie said...

Yum! LOVE CHARD. I'll have to try this.

Post a Comment

Note: Only a member of this blog may post a comment.

Related Posts with Thumbnails