My oh my! All this sun and rain has done wonders for our garden!
Our Swiss Chard has filled out beautifully!
I can’t tell you how excited this makes me!
Grocery shopping in my own backyard…how cool is that!
I gathered up a huge handful of Swiss Chard leaves…knowing that they will all wilt down to nothing once cooked.
The onions were not quite ready…but I couldn’t resist! A couple were picked just to try them out with the Swiss Chard!
My mother had just arrived from a 3 1/2 hour journey…she was in for a real treat at dinner that night! Nothing beats the fresh, clean taste of just picked from the garden veggies! My mother, Andy and I all agreed…the Swiss Chard was amazing!
Sauteeing Swiss Chard is very much the same as sauteeing any green leafy vegetable such as Kale, Beet Greens, and Spinach. There are a variety of ‘extras’ one can add to the basic recipe to make each dish ‘extra special!’
Basic Recipe for Sauteed Swiss Chard with Garlic and Onions
In a large saucepan, heat a tablespoon of olive oil on medium heat. Saute sliced onions until softened then add 2 cloves of minced garlic and hot pepper flakes. (amount depends on your preference to heat…we like it spicy so I added 1/2-1 tsp of red pepper flakes)
Wash Swiss Chard, making sure all the bits of dirt are removed from the nooks and crannies of the leaves. Shake off excess water.
Pile the Swiss Chard into the saucepan, stirring as best you can as you add in the leaves.
Do not worry that there are so many leaves…they will cook down.
Cover with the lid. Gently stir occasionally, to allow the top leaves to switch places with the more wilted leaves at the bottom. Season with some cracked sea salt and black pepper corns.
Keep an eye on the Swiss Chard, so as not to over cook the leaves.
I like them to still have a bit of crunch to them.
Plate your Sauteed Swiss Chard, and drizzle with a bit of extra virgin olive oil.
Tip: Onions can be replaced with leeks or sweet vidalia onions. Grated ginger is lovely added in with the garlic. A drizzle of soy sauce/hot sauce/sesame oil are also lovely additions if no allergies to these exists.
P.S. Check out the zuchinni!
I am really looking forward to some Dairy, Egg, Soy and Peanut/Tree Nut Free Zuchinni Bread and Muffins!
Question: Have you ‘reaped any rewards’ from your garden? What have you created?