Sautèed Swiss Chard
Swiss chard, also known as spinach-chard or silverbeet, is one of the favorite green leafy vegetables of European origin. Botanically, it belongs to the beet family (Chenopodiaceae) of plants which also includes table-beets, sugar-beets, garden-beets, etc. garden-beets, etc.
- 1 large bunch of fresh Swiss chard
- 2 Tbsp olive oil
- 1 clove garlic, sliced
- Pinch of dried crushed red pepper
- 1/4 teaspoon of whole coriander seeds (optional)
1 Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves. Cut the stalk pieces into 1-inch pieces. Chop the leaves into strips. Keep the stalks and leaves separate.
2 Sauté garlic and crushed red pepper flakes: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.
3 Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.
4 Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.
If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.