Often I overhear people at growers markets wondering how to cook this magnificent green. They hold up a bunch, sigh at its beauty, then lay it down, seemingly flummoxed by the difficulty involved.
This is not Chateaubriand, friends!
Gently start to sautee at least 3 cloves of garlic, crushed and chopped, in a decent olive oil.
Slice up the washed chard, even some of the stems--they are edible, but maybe not to everyone's liking, texturally speaking.
Toss them in. Move them about with tongs. (The moisture from the washing should be enough, but you can always toss in some wine, too. Never hurts.) Add ground black pepper, a tad of salt. Cover, briefly.
The chard takes somewhat longer than spinach, which quickly goes limp. But not tooooo much longer.
Eat--or---if you want to, blend in a generous dollop of cream or 1/2 and 1/2 first.
Then eat. Enjoy.
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