Vegetarian Dinner/Side Dish: Swiss Chard

I am not a vegetarian...but I like to eat vegetarian 1-2 times per week. Now that my garden is going...(I first wrote about starting my garden here) we have strawberries and rainbow (swiss) chard... I can start using chard now. The great thing about it is, it regenerates within 2-3 days so you have a continuous supply. Also it does not bolt in hot weather, so you have all summer to enjoy this versatile veg!

Here are the steps in photos. Note my gorgeous new le-crueset -style cast iron enameled cassarole I bought on Overtsock for $47.00!!! It is to die for, made by Lodge. I LOVE IT!!!Check them out.

I mean, isn't this a gorgeous leaf?

Stack the leaves and cut into 1" ribbons--use the stems too, they are toothsome and delicious

Saute the garlic in the oil.

 Add the chard.

 Add the tomato sauce

Now you are ready to add the cheese-- see how  much it reduced?

Now turn off the heat and cover....

Transfer to serving dish and enjoy with french bread, and a simple tomato salad.


Sauteed Swiss Chard

1 large bunch Swiss Chard, washed well and cut into strips
1 small can ( 4oz) tomato sauce
4 cloves garlic, sliced into slivers
olive oil
 freshly ground black pepper
3-4 oz hard cheese, such as Parmesan, manchego or romano, crumbled

Heat cover-able skillet or le crueset-style casserole pot on high heat... quickly add 3-4 tablespoons olive oil and the garlic. saute until fragrant--do not brown or it will get bitter. now add the chard in handfulls, moving it around so the oil and garlic coats all the leaves. saute like this for a few minutes until the leaves begin to wilt. When reduced to about half their original volume, add the tomatoes sauce and combine...keep cooking till stalks are fork-tender and volume is reduced by 3/4. Now crumble the cheese atop and cover. Take off heat and let set until cheese is melty. Serve right from the pot or transfer to a dish and enjoy with a crusty loaf of bread, and perhaps a garden tomato salad.. Simply deeee-vine.