Another one of my favorite Spring vegetables: Swiss chard. A lovely side dish…or just as a main with some bread…a quick and healthy weekday dinner.
As with most vetegables, be sure to get the stems as fresh as possible…the cut at the bottom will indicate when they were cut and therefore how fresh they are.
- 6 large stems of Swiss chard
- 1 clove of garlic finely chopped
- 1 small onion finely chopped
- olive oil
- 4 table spoons liquid cream
- Wash the Swiss chard thoroughly and cut into 1 cm wide pieces. When removing the bottom part, be sure to also remove the fine threads, which tend to apear only once you have started to cut the stems into smaller pieces.
- Pour enough olive oil into a medium sized pan to just cover the bottom. Add the finely chopped garlic and onion and let it cook slowly on medium heat for about 5 minutes. The aim is not to fry them, but to let them infuse the olive oil.
- Add the cut pieces of Swiss chard - start with the pieces from the bottom and white parts of the stem. Let them cook on medium heat for about 3-4 minutes before adding the upper parts of the stems - the green leaves. Mix thoroughly and reduce the heat a bit, add some salt and let it simmer for a good 5 minutes with a lid on the pan.
- Add the liquid cream, turn off the heat completely and close the lid again for another 3-4 minutes. Serve immediately...either with mashed potatoes or some bread.