When I was younger, my mother always told me, “Eat your beets!” I knew they were supposed to be “oh, soooo good for you,” but the flavor was so intense that I would end up staying at the table until I fell asleep. A trip to the market and my childhood dilemma was over. I found Swiss chard, a suitable alternative approved by Mom, and I loved it. Packed full of nutrients, I think it tastes out of this world.
By Chef Colombe
Braised Swiss Chard
1 pound Swiss chard
3 tablespoons grape-seed oil
3 garlic cloves, sliced thin
½ cup scallions, chopped
Sea salt, to taste
- Rinse Swiss chard. Leave any water clinging to it, and chop fine.
- Heat oil in a large skillet over a medium heat. Add garlic, sauté for a minute or so, and then add Swiss chard. Cook, stirring until Swiss chard begins to wilt. Cover pan and cook over low heat for about 15 minutes.
- Uncover and cook, stirring, a few minutes longer. Stir in scallions, season with sea salt to taste and serve.