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Chard is Awesome!
Oct. 15th, 2008 08:30 pmIt's true it can be hard to find fresh veggies now at the end of the season, but if you haven't tried chard, I'm going to take this moment to urge you to do so.
Chard is a leafy green in the mustard family. It's tough raw, but cooked and seasoned correctly it's a nutritional powerhouse, providing vitamins A, K, and C (all of which are needed at this time of year, interestingly enough. What a complex web nature weaves.) as well as potasium, iron, and magnesium. Add to that the calcium and the whopping 4 grams of dietary fiber and we have a winner. It's tasty, too. A little sweet, a hint of bitterness, an alluring pungency. Here's how I ate mine tonight.
Cooked Chard Salad.
1 tbs olive oil.
2 cloves garlic, minced.
1/2 yellow onion, sliced.
1 bunch of chard, stems removed and chopped roughly.
1 tomato, sliced into wedges. (cherry tomatoes would work well too.)
salt and pepper.
gorgonzola cheese.
Heat oil in your skillet. Once it shimmers, throw in garlic and onions, cook stirring for about a minute. Throw in chard. season with salt and pepper, and turn. As you turn the chard it will start to wilt. Once it wilts down to 1/2 to 1/3 its original volume, add the tomatoes, cook until tomatoes are warm but not mushy. Plate it up and sprinkle a half ounce of gorgonzola on each serving. Delicious!
I would serve this with steak or lamb. Chard with chicken calls for a lemony treatment, possible involving almonds. I'll have to work on it and get back to you.
Yay, chard!
Chard is a leafy green in the mustard family. It's tough raw, but cooked and seasoned correctly it's a nutritional powerhouse, providing vitamins A, K, and C (all of which are needed at this time of year, interestingly enough. What a complex web nature weaves.) as well as potasium, iron, and magnesium. Add to that the calcium and the whopping 4 grams of dietary fiber and we have a winner. It's tasty, too. A little sweet, a hint of bitterness, an alluring pungency. Here's how I ate mine tonight.
Cooked Chard Salad.
1 tbs olive oil.
2 cloves garlic, minced.
1/2 yellow onion, sliced.
1 bunch of chard, stems removed and chopped roughly.
1 tomato, sliced into wedges. (cherry tomatoes would work well too.)
salt and pepper.
gorgonzola cheese.
Heat oil in your skillet. Once it shimmers, throw in garlic and onions, cook stirring for about a minute. Throw in chard. season with salt and pepper, and turn. As you turn the chard it will start to wilt. Once it wilts down to 1/2 to 1/3 its original volume, add the tomatoes, cook until tomatoes are warm but not mushy. Plate it up and sprinkle a half ounce of gorgonzola on each serving. Delicious!
I would serve this with steak or lamb. Chard with chicken calls for a lemony treatment, possible involving almonds. I'll have to work on it and get back to you.
Yay, chard!
