Swiss chard is the quintessential winter vegetable and a great change of pace from spinach and kale. Less bitter than other greens, chard is a delicate addition to soups, sautés and gratins. This preparation is a bit more labor-intensive but worth it. The stems retain their bright red color and the leaves retain some body.
I serve the sautéed greens on top of brown basmati rice/quinoa (I cook them both together, following the rice directions). To make this more filling, throw in some soy or chicken-apple sausage. Wintertime on a plate!
Swiss Chard with Garlic and Ginger
1 large bunch red Swiss chard
1 T. canola oil
2 garlic cloves, minced
2-3 tsp. minced fresh ginger
1/2 cup low-sodium vegetable or chicken broth
Soy sauce (optional)
2-3 links soy or chicken-apple sausage (optional)
Serving suggestion: brown basmati rice, quinoa or a mix of both
Bring 1 inch of water to a boil in a medium saucepan. Meanwhile, strip the leave from the stems of Swiss chard. Wash the leaves and stalks. Trim the ends and cut stalks in 1/4 inch dice.
Place the leaves in a steamer basket placed in the saucepan. Cover and steam for 3 to 5 minutes (do this in batches). Remove from the steamer, rinse with cold water, drain and set aside.
Heat the oil over medium-high heat in a large, heavy nonstick skillet. Add the chard stems and cook, stirring for 3 minutes. Add the garlic and ginger and cook for about a minute, stirring. Stir in the chard leaves and broth and stir for a few minutes. Season with a sprinkle of salt OR a dash of soy sauce.
Optional: toss with sliced, cooked sausage until heated through. Serve on top of rice/quinoa.
-Recipe adapted from Martha Rose Shulman’s The Very Best of Recipes for Health