Growing Chard
Chard, a versatile leafy green in the same family as the beet, is hardy to 15 degrees. It can be direct seeded two weeks before the last frost date or go into the ground as a plant right after the dan...
Ingredients
- Chard 1 big bunch
PICKLED STEMS
- Trimmed Stems about 2 cups
- Sugar ½ cup
- Red Wine Vinegar ½ cup
- Water ½ cup
- Salt To Taste
SAUTÉED GREENS
- Olive oil 2 Tbsp.
- Onion, sliced 1 small
- Olives, briny ¼ cup
- Minced Garlic 2 cloves
- Leaves and stems from the above Reserved
Preparation
PICKLED STEMS
Combine all ingredients together and bring to a boil. Remove from heat and cool. Add any flavors you want. Red onion is a good addition to this recipe.
SAUTÉED GREENS
Sauté the onions over high heat until they start to brown. Add the minced stems. Add the olives and garlic. Quickly add the chard leaves. Stir until wilted and adjust the seasoning as desired.
RECIPE MISE EN PLACE
Fold the leaf of the chard to expose the spine of the stem. Remove the stem and reserve for later use.
Stack and roll the chard leaves and chop or shred them. Cut the stems into uniform dice or sticks (use these for the pickled stems). Mince the remaining stems. The stems and leaves will need to be washed well.
Fill your sink or large bowl with cold water. Toss the greens in the water for a few seconds and let the dirt settle to the bottom. Remove the greens from the water and move to a salad spinner or colander.
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