Swiss Chard Sautee

To finish up old business, despite the fact that Google Reader still seems to be working at the moment, it was supposed to die yesterday. I have already provided a button on the left to follow me using bloglovin. Note that now there is also a button to follow me using feedly, if that is your preference. Feedly seems to be winning the RSS race to become the next Google Reader, so the option is there if you want it. This is an equal opportunity RSS blog.

Now on to the fun.

And that fun revolves around Swiss Chard. Below is the lovely plant growing in my front garden. It's big and lush and beautiful, and frankly it looks delicious. It's been growing so fast in all the rain we've been having that I have been able to try out a little side dish sautee twice now.

Sauteed Swiss Chard with Parmesan

Click the link above for the original recipe. It was a fairly quick one. Just chop the stems and leaves.

Then, stir fry to stems for a while (under 10 minutes) with the sauce ingredients and then add the leaves and wilt. Add some parmesan cheese and voila.

Between the first attempt and the second, my husband learned that his grandfather enjoyed swiss chard. Boiled. Can't say that I'd recommend that or that we will ever convince my mother-in-law to try swiss chard again, not after a childhood bogged down with the taste of it after extensive boiling.

In our version of swiss chard, it has a strong, tangy flavor and a bit of a crunch, as long as you don't overcook it too much, as well as a great color. I'm not a huge fan of wine-based sauces, though, so the next time we subbed a half and half mix of cranberry pomegranate juice and balsamic vinegar for the wine. We paired the chard with baked salmon. Delightful.

In fact, I'm pretty sure I'm making it again tonight.