Swiss Chard with red onions

Swiss ChardSwiss Chard might be one of the prettiest greens but it isn’t my favorite. Maybe because of it’s less toothsome texture or maybe it’s the hint of bitterness in it’s leaves, I usually turn away from those beautiful rainbow colored stems. But I can’t turn my back on it forever. Although this night, I did turn my back on these greens a little too much. I became involved with cooking the rest of our meal and forgot to take a photograph of the wilted greens and the finished Swiss Chard. It was a delicious side to an amazing steak. I’ll tell you about the steak prep another day. I need to test that out a few more times to be comfortable with it. Let’s just say it may revolutionize my steak cooking without a Sous Vide or a grill!

Even without perfect photos, I wanted to share this post about chard. It’s the perfect weather for this leaving green. It’s delicious in soups, stews, and even as a side by itself. Not having perfect photos just reminds me of all that I’m working on. It’s also a nice way of acknowledging my passion for cooking. We had friends over, I was making a delicious meal to share not focusing on the perfect recipe for a blog post. Maybe some day I’ll get there or maybe I’ll decide I’m comfortable with my follies as it just makes me a bit more personal in my writing.

The brightly colored stalks of rainbow chard are irresistible. They brighten up a dinner plate in an instant. As with kale, when prepping the greens I always take the leaves off the stems.  But with chard, I keep the stems, chop them and some onion up, and sauté it all for a few minutes before adding in the leaves to steam.  Don’t forget a pinch of salt. Salt makes the vegetables sweat a bit easier and therefore they soften faster.

Bright Swiss Card Stalks

After the stems have softened,  huge handfuls of ripped up leaves and fill the pot. Use tongs to mix the hot stalks through the leaves to help them wilt. 
Swiss Chard cooked
I wondered if my knew trick of adding a few splashes of vinegar would brighten the flavor as it did with sautéd kale. Oh yes it did.  A hint of vinegar is all they (or I) needed to make Swiss Chard a new fall favorite green.

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