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How to cook Chard? While this has a more
assertive flavor than spinach, it is equally delicious with a all sorts
of entrees, from roast lamb to fillet of sole.
Makes 6 servings
2 tablespoons mild vegetable oil,
preferably peanut
½ small onion, thinly sliced
2 cloves garlic, minced
2 pounds Swiss chard, stems reserved for another use, leaves torn into
pieces
2 tablespoons dry white wine or dry sherry
Salt and freshly ground black pepper to taste
Heat the oil in a wok over high heat
until very hot. Add the onion and garlic and cook, stirring
occasionally for 2 minutes.
Add the chard leaves and stir to coat,
cover and cook over medium heat until the leaves are soft and tender,
about 5 minutes.
Stir in the wine and cook, tossing or
stirring occasionally, for 2 more minutes. Season well with salt and
pepper. Serve very hot. A very simple cooking and low fat recipes.
Variations: sprinkle 4 slices of thick
cut bacon, fried until crisp, drained on paper towels, and crumbled on
top of the hot chard.
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