RECIPES FOR SWISS CHARD

You can use the Chard leaves like spinach and you can cut the stems into approximately 1 inch lengths and cook them until tender. The stems are very nice with cheese sauce or simply butter. Alternatively they add an extra dimension to stir fries and stock bases for soups.

SIMPLE SWISS CHARD

1 large bunch of fresh Organic Swiss Chard
1 small clove Organic Garlic, sliced
2 Tbsp Organic Extra Virgin Olive Oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon Organic Dairy House Butter
Sea Salt

Rinse out the Swiss Chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard.

Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss Chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again.

Check for done-ness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss Chard to a serving dish.

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