Here and There

Thursday, February 10, 2011

Chard



Chard is one of my favorite vegetables.  I crave it sometimes.  I wish I craved it more often than I crave ice cream or nachos, but when I do crave it this is how I like to fix it.  Rainbow chard is the prettiest, but any will do.

Sauteed Chard
2 bunches chard, cleaned, stems removed and diced, leaves roughly chopped
1 onion, chopped finely
2 cloves garlic, minced
3 or 4 slices of bacon chopped up (I usually use turkey bacon)
1/2 cup apple juice (water or broth is fine too)

Add a little vegetable oil to a large stock pot.  (Have you heard about how you're not supposed to use olive oil for cooking anymore?!)  Saute bacon, chopped chard stems, onion and garlic until stems and onion are softened.  Add the chard leaves, filling up the pot and stirring them all around to get coated in the sauteed mixture.  Deglaze the pan with the apple juice and sprinkle the whole thing with a lot of salt and pepper.  Keep stirring every once in a while until the chard is wilted and the juice is gone.  Check to see if you need salt and pepper. Done.  Sometimes I drizzle it with a little olive oil at this point.

I like to eat this kind of sauteed chard with a baked sweet potato and a chicken apple sausage.  Or with rice and grilled or baked chicken.  Or tossed with pasta and some parmesan. 

3 comments:

Erin said...

wait - what's up with olive oil and cooking??? I missed it.

Kim said...

Me too. Please elaborate.

jillyg said...

supposedly, olive oil has a lower smoke point than other oils and if it is exposed to high heat, breaks down and loses its healthful properties. i think this is all debatable...