I sauteed it in olive oil just until it was dark green and wilted, then squirted a little lemon juice on it and seasoned with salt and pepper. I served it alongside grilled steak. It was so yummy and the perfect accompaniment to a steak.
Saturday, August 02, 2008
Chard
I got so many goodies from my parent's garden, one of which was chard. I've never used chard before; I thought it was a tough, strong-flavored green, but this was tender and mild. I think we picked it while it was fairly young. My mom told me to use it like I would spinach.
I sauteed it in olive oil just until it was dark green and wilted, then squirted a little lemon juice on it and seasoned with salt and pepper. I served it alongside grilled steak. It was so yummy and the perfect accompaniment to a steak.
I sauteed it in olive oil just until it was dark green and wilted, then squirted a little lemon juice on it and seasoned with salt and pepper. I served it alongside grilled steak. It was so yummy and the perfect accompaniment to a steak.
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3 comments:
Oooh, I love chard! It is full of anti-oxidants and other goodies too. I eat it just the way you prepared it. It is also good with a little red wine vinegar and sea salt.
I miss you...
Isn't shard something from Along Came Polly?
Chard grows through the winter in SG. I would sometimes blend up a few leaves in spaghetti sauce.
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