I don’t know about you, but I am really enjoying all the fresh greens we’ve been getting in our shares…. they are so super healthy & delicious!! Last week I made sauteed collard greens & beet greens, and it was one of my favorite dishes of the week. I boiled the collard greens and beet greens (the leaves from the beets) until tender, and drained them in a colander. Then I sauteed the CSA onions in coconut oil & butter until tender. Next, I tossed in the greens and cooked for about 10 minutes. When plated, I topped with feta cheese and served with the CSA tomatoes. They were so yummy that I can’t wait to try sauteed Swiss Chard :-))In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a superstar in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more.
How to Store: After a mild rinse, store chard in moistened paper towels in a plastic bag (with a few pinholes to allow air to circulate) in the refrigerator for two or three days.
Here’s a Martha Stewart recipe for Sauteed Swiss Chard with Raisins & Pine Nuts
- 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-pieces (keep stalks and leaves separate)
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 1/3 cup golden raisins
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- Coarse salt and ground pepper
Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.