Prep Time: 10 minutes
Cook Time: 10 minutes
Source: The Culinary Vegetable Institute at The Chef's Garden
Swiss Chard comes to us every year. It's not a green we typically consider for standalone recipes but here's one we think you'll like in most home kitchens. The ingredient can be used raw, braised, or lightly sauteed. They taste like a cross between beets and spinach because they are in the same family.
- 1 bunch Swiss chard fresh or rainbow chard
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 pinch crushed red pepper flakes
- 1 Tablespoon sesame seeds
- 1-2 tablespoons water
- salt and pepper to taste
- 1 tsp sugar
- olive oil for finishing
Properly rinse the chard to remove dirt and sand. Trim off the ends. Cut off the ribs from the leafy part.
Add the olive oil, the chopped garlic, red pepper flakes, and sesame to a large skillet. Turn the heat on to medium and sauté for 2 to 3 minutes. Once the garlic begins to turn a light golden brown, remove from heat and add the Swiss chard leaves. Watch for splattering. Use tongs to turn it over to properly coat it with the garlic-infused oil.
In a separate pan, blister the stems on very high heat and cook until almost tender. Add the stems to the leaves and season with salt and pepper and sugar.
Cook all ingredients until soft.
Taste and adjust for seasonings.
Place on serving dish and finish with olive oil.