Swiss Chard for Two
Swiss chard is, in my opinion, a fantastically colorful and versatile vegetable. It is of the Chenopod family which includes beets and spinach. There are loads of health benefits in eating Swiss chard, including the fact that is ranks second to spinach in its vitamin value.
My favorite thing about Swiss chard is that you can use it in almost any dish. Unlike spinach that turns into mush if cooked too long, the stalk of Swiss chard is excellent in stews, soups, and chili’s. The other nice thing about this vegetable is that you can use the whole plant, both stalk and leaves.
Last night for dinner we went out to the garden to see what was left. Swiss chard can not only take the heat, but can stand up to a few light frosts. Cutting about five stalks from each plant and grabbing a few peppers, we had a terrific stir fry. I had a few grape tomatoes on the counter and added some fresh herbs and a dash of salt.
Wash and dry your Swiss chard, then chop the stems and leaves into 1-inch pieces. Heat a tablespoon of olive oil in a large pan. Add the Swiss chard along with any other stir fry ingredients. For our dinner we added three green peppers and a handful of halved grape tomatoes. Season to taste with some of your favorite herbs and spices or just add a bit of salt and pepper. Cook in the pan, stirring occasionally, for 10-12 minutes on medium-low heat or until the Swiss chard leaves are wilted and the stems are tender. This is a great vegetarian dish but we have added sliced sausage for a meatier dinner with great results.