Here is chard with an Italian accent, to
serve with roast veal or chicken. It is simple and healthy lunch
Makes about 6 servings
2 pounds Swiss chard, leaves stripped
from stems and sliced into 1 inch strips, stems cut into 2 inch lengths
3 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce
In a medium size saucepan, boil the Swiss
chard stems in acidulated water to cover, for 5 minutes. Drain well.
Place the leaves in a medium size kettle and cook them over low heat in
the water that clings to them after washing just until they wilt, 2 to
3 minutes. Drain.
Heat the oil in a medium size heavy
skillet over medium heat, add the stems and cook, stirring until
tender, 5 to 6 minutes. Stir in the garlic and cook 30 to 60 seconds,
being careful not to burn it. Stir in the wilted leaves, season well
with salt and pepper and toss or stir until heated though. Sever very
hot. Pass the hot pepper sauce separately.
Variations: for a Spanish flavor, stir ½
cup golden raisins, plumped in boiling water to cover and drained, and
¼ cup toasted pine nuts into the stems in the skillet just before
adding the leaves.
For a different Italian flavor, and a
more substantial dish, try increasing the garlic by 1 clove and then
stir 1 ½ cups cooked, drained navy beans or cannellini beans (or
drained and rinsed canned cannellini beans) into the garlic and oil
before adding the chard leaves. Heat thoroughly, tossing to coat the
beans with oil. Stir in the chard leaves, and season with salt and
pepper. Serve very hot with hot pepper sauce. Or serve warm or at room
temperature with a little more olive oil drizzled over the top. Freshly
grated Parmesan cheese on the side goes well with this.