Boistfort Valley Farm
Community Supported Recipe Box

Sautéed Swiss Chard with Onions

ingredients

  • 1 large bunch Swiss chard
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, halved lengthwise and thinly sliced
  • 1 garlic clove, finely chopped

procedure

dish: side
season: summer, fall

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat, then cook onions and garlic with a pinch of salt and pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl. Add salt and pepper as desired.

Adapted from Gourmet, November 2007, by Gina Marie Miraglia Eriquez

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