So I joined the CSA this year and have been getting lots and lots of vegetables.
We are getting 3 bags full weekly of things that are in season locally. So far, our shares have included lots of leafy greens including romaine lettuce, butter lettuce, red lettuce, swiss chard, cabbage, cucumbers, kale, spinach, arugula, carrots, turnips, snap peas, broccoli, strawberries, and herbs. So. much. stuff!!!
I like all of this veggies (although I’ve never eaten turnips!), but my eyes really light up when I see swiss chard. First, it’s just plain ole pretty, isn’t it?
My mother makes the best swiss chard everrrr. It’s simple, flavorful, and has just a hint of spice, which adds an amazing little kick. She makes it plain (without potatoes) but I thought I’d share the potato-ed version since it can easily serve as a meal with the potatoes in it.
To begin, she cuts or bends the bottom of each stem. If it’s tough enough to snap off, she will break it off and then pull to tear away the threads (see below top right photo).
Then, she will slice each stem in half lengthwise, and then chop if off in 2 pieces, and then cut the vein in the center of the leaf like the photo below (see top left photo) and chop that into 2 or 3 pieces (see bottom right photo).
This recipe also uses about 1/2 of a medium sized onion, sliced (see bottom left photo below).
You’ll also need some cooked potatoes. You can boil them, bake them, or even microwave them like we did for faster results. Slice the potatoes into pieces like so:
This takes about 45 minutes to an hour to make, but most of it is hands off. It just takes a while for the stem of the swiss chard to get tender. It’s enough for 2 main dishes or 4 side dishes.
Worth the wait though!
- 2 bunch of swiss chard (I used rainbow)
- 4 tablespoons of olive oil
- ½ onion, sliced or chopped
- 2 small cloves of garlic, minced (divided)
- 2 teaspoons of chicken or vegetable bouillon flavoring*
- ½ cup water
- ½ teaspoon red pepper flakes
- 3 to 4 small potatoes, cooked, peeled, and cubed
- Clean swish chard by removing tough parts of bottom stem (if needed)
- Chop swiss chard stems and leafs and then wash and drain
- In a large saute pan, add 4 tablespoons olive oil and then add onion and cover.
- Cook onions for about 15 minutes or until tender
- In the meantime, cook the potatoes (I microwaved mine for about 6 minutes then peeled and chopped them)
- Add 1 clove of chopped garlic and the chopped swiss chard. Cover and cook over medium low heat for about 40 minutes or until tender (the stems take a while to become tender)
- The greens will release a lot of water, but most of it will eventually cook off
- Add half a cup of water after about 30 minutes of cooking the greens to help the greens become more tender
- About 5 to 10 minutes before the greens are done, add the chicken bouillon powder, the other clove of minced garlic, and the red pepper flakes and stir to combine
- Continue cooking, uncovered, until most of the liquid is absorbed
- Add the potatoes and continue cooking until heated through (about 1 to 2 minutes)