Braised Chard

Tod Dimmick

Braising combines both dry and moist heat. Quick skillet treatment of Swiss Chard stems, followed by slower simmering of everything in chicken stock, results in uniform tender texture and a bit of caramelized flavor.

1 bunch Swiss Chard, rinsed, shaken dry and coarsely chopped, stems separate from the leaves
2-3 TB olive oil
1 clove garlic, crushed
1 cup chicken stock
1 TB minced fresh dill
Salt to taste

Heat the olive oil in a large saute pan or skillet over medium heat and cook the garlic for a minute, stirring. Add the chard stems and cook for 3 minutes, stirring. Then add the stock and the chard leaves, cover, turn the heat to medium low, and cook for 5 minutes or until the leaves are wilted and tender. Distribute to serving bowls, sprinkle with dill, and season to taste with salt.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

No comments: