Saturday, December 10, 2016

Yummy Swiss Chard

I saw some gorgeous chard at Arbor Farms market and thought it would make a lovely "bed" for a nice piece of blackened salmon. I added some steamed dilled carrots and we had a lovely bowl dinner!

1 bunch Swiss chard, rinsed and stems cut away from the leaves
Chop the stems and the leaves. You need to cook the stems first.
3 cloves garlic minced
1/2 onion chopped
8 oz tomato sauce
Salt, pepper, red pepper flakes
Olive oil

In large lidded skillet, sauté the onion and stems in olive oil for five minutes or so. Add the garlic for a few minutes then throw in the leaves a bunch at a time. Add the tomato sauce and spices and maybe a little water. Stir well and then simmer gently until all the leaves wilt. You can hold over low flame until the rest of your dinner is ready.

No comments:

Post a Comment