Thursday, May 8, 2014

Leafy greeny goodness! {Swiss Chard}

The hubster has a wonderful grandfather we all call Pépé. Not only is his heart warm and full of love for life and his family, but his garden is overflowing with delicious, homegrown, organic vegetables he continually shares with those he holds dear.

One veggie he grows each and every year is Swiss chard. While this vegetable comes in a variety of colors, he prefers the more traditional green sort, and prepares it in a very simple way. This is his preferred technique for most vegetables actually, and the simplicity makes it one of my favorites as well!

I first tasted this side dish at his house, but have made it countless times since in my own kitchen, either using Swiss chard from his garden or from my weekly veggie basket.

This is also the hubsters' favorite way to eat this leafy green, and it keeps well in the fridge for a few days. I'll usually cook up a huge batch and store it away. All that's left to do is reheat a bit as needed throughout the week.

Be sure to use a high quality olive oil for this recipe, as the oils' flavor will be one of the dominating ones - and don't be afraid to use a lot! :)

Steamed Swiss Chard

  • Swiss chard leaves
  • Sea salt
  • Olive oil
  1. Wash the leaves. Separate the tough inner ribs from the leafy parts.
  2. Place all the tough ribs on the bottom a steamer basket, then add the leaves on top.
  3. Steam until the ribs are tender, 5-15 minutes, depending on the thickness of the ribs.
  4. Serve hot with a generous drizzle of olive oil and a sprinkling of sea salt.

1 comment: