Since I am regaling you with so much info about my Community Supported Agriculture (CSA) grand experiment, I figured I should let you know how I was preparing some of those beautiful leafy greens. I must admit that swiss chard and kale are NOT a normal part of my grocery basket. Nonetheless, they are becoming a big part of my crisper these days so I might as well do my best to make them palatable.
Sauteed Swiss Chard
Adapted from a few recipes on Allrecipes.com
6 or 7 large leaves of swiss chard with stems
1/4 red onion
1 Tbsp Olive Oil
1 1/2 Tbsp balsamic vinegar
1 tsp agave nectar or sugar
Chop swiss chard stems and separate from leaves. Cut leaves into ribbons about 1 inch wide. Chop onion to approximately the same size as the stem pieces.
Heat olive oil over medium high heat. Add stem pieces and onions. Saute until the are beginning to soften and onion has lost it’s “bite”. Add swiss chard leaves and balsamic vinegar. Saute until the leaves are wilted and tender. Add the agave nectar and stir in right before serving. This balances some of the acidity of the vinegar.
Recipe Notes: Dewey ate 1 serving and I ate 3. I loved it and Dewey said it was pretty good. It was the third time he has every eaten swiss chard because he really doesn’t like it. He said he would eat it if I made I that way. That’s a win in my book. Evan refused to try it until I bribed him. It was in his mouth for 1 millisecond before he spit it out. Oh well.