Wine-Steamed Swiss Chard
Leaf veggies are great because they cook quickly. They are not great because they cook unevenly. They have stems, which can be large in the case of edible leaves. And leaves can taste...like leaves.
The older I get, the more I think memories are like friends. They're beautiful, you love them, but you can't always trust the words coming out of their mouths. But if I recall correctly, I did not eat much chard growing up. Rainbow chard, Swiss chard, you name it. Renée taught me how to make this dish later in life. Maybe around the time that I turned thirty? I can't remember exactly when this wonderful and simple recipe came into my life.
Naturally beautiful.
Rinse each chard leaf under the tap and quickly wipe away any dirt.
Using kitchen scissors, cut along side of the stem on either side. Set the leaves aside.
Line up your stems and cut away the bottom quarter inch or so. Chop the stems into two inch pieces
Chop and sauté garlic in olive oil (see post chop garlic). After about a minute add your chard stems. Add the white wine, and stir to incorporate the garlic with the wine. Cover over your sauté pan. Cook on medium heat for 10 mins.
While your stems are cooking, chop up your chard leaves. They will soften substantially so just don't chop too finely or they will get mushy.
After 10 mins, check your chard stems with a fork. They should feel about as tender as steamed broccoli. Add the chard leaves and cover again. Cook on low heat for about 3 mins.
Give your chard leaves a stir and salt to taste.
Ingredients
Directions
Rinse each chard leaf under the tap and quickly wipe away any dirt.
Using kitchen scissors, cut along side of the stem on either side. Set the leaves aside.
Line up your stems and cut away the bottom quarter inch or so. Chop the stems into two inch pieces
Chop and sauté garlic in olive oil (see post chop garlic). After about a minute add your chard stems. Add the white wine, and stir to incorporate the garlic with the wine. Cover over your sauté pan. Cook on medium heat for 10 mins.
While your stems are cooking, chop up your chard leaves. They will soften substantially so just don't chop too finely or they will get mushy.
After 10 mins, check your chard stems with a fork. They should feel about as tender as steamed broccoli. Add the chard leaves and cover again. Cook on low heat for about 3 mins.
Give your chard leaves a stir and salt to taste.