Here’s the final (for now) installment of chard recipes. They’re all good.
3 Tbsp. olive oil 2 tsp minced garlic 1/2 tsp. red pepper flakes 1/2 cup golden raisins 3 Tbsp. lemon zest 1/2 tsp nutmeg 1/2 tsp sea salt 2 lbs Swiss chard, spinach or beet greens 3 Tbsp toasted slivered almonds
In a […]
I’ve gotten so many comments from readers who liked my chard recipes, that I thought I’d post a couple more of them. These can all utilize fresh spinach or beet greens or any soft greens.
2 tsp. rice wine vinegar 2 tsp sugar or 1 packet Truvia 1 1/2 Tbsp. soy sauce 1 […]
Here’s another variation on a theme. Spinach or beet greens will also work with this recipe. Here’s a tip for removing the stems from chard: Hold the chard by the stem with the leaf pointing down. Run a sharp knife down the stem on either side and voila! Your stem is easily removed.
There are two types of Swiss chard, green chard with light green stems and veins and ruffly dark green dimpled leaves, and brightly colored chard with stems and veins of yellow, orange, magenta, purple and red with dark green leaves. Both look the same when stripped of the stems and cooked. Chard is a […]