Tuesday, July 20, 2010

Sauteed Red Chard with Garlic

Most meals in our house include a muscle show. It's my latest way to get Jack to eat his breakfast, lunch and dinner. With almost every bite of fruit, bread or drink of milk, Jack shows me his muscles, which are growing with every bite. And Van has to show us his muscles because he is always wanting to do everything Jack is. So we oooh and awww over their lanky little, sun-tanned arms and how strong they are.


With this side dish, I didn't have to convince Jack of anything to get him to eat it. He went right for it, before the spaghetti. It was so nice to see him eat his greens without any issue. Chard packs in incredible punch of health benefits. I googled it and was so pleased. Click here to see why your family should be eating chard. I am going to do chard or some other green at least once a week, especially with summer being the season for greens.




3 bunches red chard
4 Tbsp olive oil
1 garlic clove, minced
1/2 tsp kosher salt
A few grinds of black pepper
Freshly grated Parmigiano Reggiano for serving

Fill your kitchen sink with cold water. Pull the leaves off the red chard and discard the stems. Roughly chop the leaves and put into the sink. Gently swirl the leaves around in the water. Once the leaves are clean, dry the leaves in a salad spinner in batches. Put the dry leaves in a large bowl and set aside.

In a large skillet over medium heat, add olive oil. Once the oil runs quickly in the pan, add the garlic and saute for 1 minute. Pile the chard into the skillet and gently stir until the leaves shrink and lose their moisture. Saute until most of the moisture has evaporated. Season with salt and pepper. Transfer to a serving plate and garnish with Parmigiano Reggiano.

Yields 4 servings.

Served with this: spaghetti with marinara sauce.

Rookie's Notes: I made this a few hours before dinner and just reheated it in the microwave. It was just fine being reheated. Oh and BTW, when I say 3 bunches, I mean it. It's not a typo. Like spinach, these are going to deflate quite a bit. Like this entire bowl pared down to 4 servings.



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3 comments:

Alyoops said...

I love cooking greens! Will definitely try this next week - but I really am cursed when it comes to them! I either end up making too much, or too little (usually too little!) is there a way to guesstimate how much they'll shrink?

Sparks said...

I'm going to juice that too. And then make chard sorbet.

Jessica said...

Looks delicious!