This fall, I've been using this recipe to quickly add a green vegetable to our dinners, especially when we need a break from salads. To extend our harvest, I left the swiss chard plants in the ground and included them in the low tunnel. For a variety suggestion, I've had success with 'Bright Lights' and haven't trialed any other varieties.
Ingredients:
A bunch of eight to ten stalks of chard
1-2 tablespoons (15-30 mL) of olive oil
1/4 cup (50 g) finely minced onion
salt
pepper
lemon slices
Recipe:
Remove the leaf material from the stems and place in a bowl of cool water. Meanwhile, chop the stems in 1/4 inch (0.75 cm) pieces. Combine the olive oil, chard stems, and onion in a large saute pan over medium high heat. Saute for about 5 minutes until the stems are tender.
Drain the leaves and remove most of the water. I suggest using a salad spinner. Add the leaves to the pan and cover.
After about 2.5 minutes, toss the swiss chard and cover again until thoroughly wilted, usually another 2.5 minutes. Season with salt and pepper.
Serve immediately with a lemon wedge. The lemon juice adds a nice acidic citrus flavor to the chard but will turn the rich green color into a muted brown if left to sit before serving.
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