There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Swiss Chard, or Chard, is a hearty leafy green that is similar to spinach, mustard greens, and collard greens. Packed with nutrients and available at most grocery stores for relatively little (about $1-$2 per bunch), chard is delicious and very easy to prepare. Heartier than spinach and just as sweet, chard can be substituted for spinach in many recipes. Add this to my Recipe Box.
- cutting board
- sautee pan
- olive oil
- minced garlic
- salt and pepper
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Rinse chard by placing in a sink full of water. Swish the chard in the water, as if you are giving it a bath. Dry with a salad spinner or paper towels.
Remove the center stems. These can be cooked, but need more cooking time than the leaves. The stems are also less popular to eat than the leaves. Fold the leaves in half and pull off the stem with your fingers. Discard or add to your compost bin. You can also save them for later preparation.
Stack the leaves in a pile and slice into long ribbons. You can also tear them into small pieces.
Pour 1 to 2 tablespoons of olive oil into the saute pan. Heat over medium heat.
Add chard to the pan slowly. You may need to wait until it cooks down before you can add the whole batch.
Sprinkle minced garlic over the chard. Saute for 5 to 10 minutes or until the chard is softened. Add salt and pepper to taste.
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