2005: A keeper -- if only because Swiss chard is so good for you! I'd give this a B+ hot and an A- cold on a salad the next day. Even so, Swiss chard may be an acquired taste. They say kids need to taste a new food many times (like a dozen?) before it tastes familiar. I'm on Taste #2 for Swiss chard and am beginning to like it.
SIMPLE SWISS CHARD
Active time: 10 minutes (8 to wash/chop)
Time to table: 20 minutes
Generous 1/2 pound Swiss chard (see ALANNA's TIPS)
1 tablespoon olive oil
1 tablespoon minced garlic (2005: from a jar, naturally 2008: fresh)
1 teaspoon fresh ginger (see TIPS), optional (2005: didn't add much, wouldn't bother again 2008: agreed)
Rinse chard well under running water. (Do wash very well. It's easy for grit to get caught in all the crevices.) Heat 1 tablespoon olive oil in a large, deep skillet with a cover over MEDIUM HIGH. Trim the tips of stems and discard. Cut stems from leaves, gather stems in bundle and chop cross-wise. Add stems, garlic and ginger (if using) and sauté until soft. While stems are cooking, pile about five leaves flat on top of one another, roll together tightly, then cut cross-wise as finely as possible (see TIPS). Reduce heat to MEDIUM. Add leaves to skillet in big pile, cover and let cook about 10 minutes. Turn leaves, test for doneness, add salt liberally.
- 2005: The red stems are not only pretty but tasty so watch for bunches where there's plenty of stem. 2008: Red or white or green, the stems can be quite tasty so don't let them go to waste.
- Watch for minced ginger in jars the international aisles of supermarkets. I think it's one of those conveniences that are more than worth any small sacrifice made in freshness.
- A trick, here, is to have thin-thin strips as bigger chunks can seem a bit stringy.
Per Serving: 45 Cal (65% from Fat); 1g Protein; 4g Tot Fat; 3g Carb; 1g Fiber; 39mg Calcium; 1 g Iron; 456mg Sodium; 0mg Cholesterol, Weight Watchers 1 point