Nothing that tastes this wonderful can possibly be good for you.
Grazing from the chard patch this evening, I accidentally created the following chef d’oeuvre:
You need:
-A handful or two or three (depending on the number of diners ) of Swiss or red chard
-A fistful of walnuts
-Olive oil
-Frying pan with lid
Cut the any tough stems from the chard. Wash the chard leaves in cold water. With no overly enthusiastic effort to dry the leaves, slice them crosswise into half-inch strips (or so). Set aside.
Skim the bottom of the frying pan with some olive oil. Place the pan over medium to medium-high heat. Toss in the walnuts. Allow these to toast in the oil, stirring occasionally.
When the walnuts are toasted, place the cut-up chard leaves in the pan. This will cause some spattering, so pay attention lest you get zinged with hot oil. Cover the pan immediately and turn the heat down to medium low. When the spattering dies down, lift the lid and stir the leaves around a bit.
Stir one or two more times over the next few minutes as the chard cooks down nicely and softens a bit. Cook until done to your taste.
Season with pepper and salt, if desired.
Turns out that chard and walnuts make an amazing combination. Enjoy!
That sound fantastic!! I think I’ll have to try it with almonds (huge bag given to me) and beet tops along with chard (since the gopher ate most of my chard plants before I realized he was targeting them one by one and got them transplanted). Thanks for sharing!
Last night we had a melange of potatoes, greens, and tomatoes, all sauteed in garlic-spiked olive oil. We learned about this from a friend–it is Italian comfort food. But the recipe is in Deborah Madison’s Savory Way, under winter vegetable hash, if you need specific instructions.
On Victory Garden this morning they blanched whole chard leaves and then used them as the wrapper for, well, wraps. Looked pretty good!