We have been growing Swiss Chard in one of our pots outside, besides it being a beautiful addition to our garden we have been just itching to harvest and taste the fruits of our labors! Finally it was time! The beautiful stocks come in colors of white, red, and yellow and grow large leaves off of them. They come from the same family as beets and spinach and share a similar flavor, bitter, pungent and slightly salty. The entire leaf can be used, though the stalks typically need to be cooked a little bit longer so that they are tender.
On top of being a tasty treat, Swiss chard is packed with nutrients, Vitamins C, E, and K, fiber, potassium, iron, magnesium, and the list goes on. Its season runs from June to August! This is an easy side dish with any dinner and very tasty.
Preparation Tip:
I like to line up the leaves and cut as much of the stock of as I can with out cutting into the leaves. I then cut the stock into about ¼” pieces and the leaves in about ½” slivers.
Ingredients:
About one bunch of Swiss chard (see above)
3 Tbsp. Extra Virgin Olive Oil
1 Clove of garlic, cut into slivers
1 Tbsp Almond slivers
Preparation:
Heat up about 2 Tbsp. of the oil in a medium size sauté pan, add garlic and sauté for about 30 seconds. Then add the stalk of the swiss chard as well as the almonds. Let this sauté for about 2-3 minutes. Then add the leaves, the rest of the oil, and a little bit of water (less then a Tbsp.) and mix together, put the lid on and lets cook for about 2 minutes. Serve.
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