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Chapter:Vegetable Recipes: Greens
Section:Chard
Recipe:Braised Chard
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Braised Chard
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1 bunch swiss chard chopped
1 onion, chopped fine
2 tspns paprika
1 tspn cumin powder
1/4 cup or so of cilantro chopped
1/2 cup white wine or water
2 cloves minced garlic
1 tspn salt
ground black pepper
2 tblspns olive oil or other fat (goose etc.)

Normally, with chard, you often have to treat the leaves differently from
the stems. Not here, though. Put everything together into a covered dutch
oven or stock pot over medium heat. Let it all boil together, making sure
there is enough liquid, for about 45 minutes. This is fabulously rich.
Serves 4 with a large chard bunch.
By Richard Geller. Posted to the PaleoRecipe Mailing List, Feb. 2001

My own recipe is similar to this one with the exception of the seasonings
and larger pieces of onion. I use a pinch or two of nutmeg and dry mustard
with the cumin and simmer about 20 minutes in broth, (either chicken or
beef) depends which one I have or the proverbial bone stock. I make most
greens this way. I vary the seasonings and cooking times to suit the taste
and veggie.
By Oliva. Posted to the PaleoRecipe Mailing List, Feb. 2001

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