Monday, June 14, 2010
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.