Wednesday, October 20, 2010

Swiss Chard

Every time I go to the farmers market I look at the swiss chard and think, wow that is beautiful. I have never bought or cooked it until this past Sunday. I never knew what to do with it. I did a little research and found out that it is really good for you and very high in vitamin K...who knew?

3 tablespoons dried cranberries
2 pounds Swiss Chard
2 tablespoons olive oil
2 garlic cloves- minced
3 tablespoons sliced almonds.
salt & pepper

Wash the chard in many batches of water.

Cut the stems off and set to the side. Fill up a large bowl with cold water, set this aside. Bring a large pot of salted water to boil. Cook the chard leaves for 1-2 minutes.

Put the chard into the bowl of cold water. Let it rest for a few minutes. Squeeze all the water out of the chard and then chop it coarsely. Heat oil in a pan and cook the chard stems for 1-2 minutes. Add in the sliced almonds and garlic. Cook for about 2-3 minutes.

Add the chopped greens and the cranberries. Make sure everything is coated in the oil and cook for another 2-3 minutes. Season with salt and pepper! Hope you enjoy this tasty dish- feel free to substitute the almonds and cranberries for any type of dried nuts and fruit.


  1. I once had an unfortunate incident with a recipe that called for Swiss Chard. I headed to the cheese counter and asked if they had any. Luckily the woman at the counter was polite enough to give a look before directing me to produce.

  2. that is so funny! I have a similar story involving onions. I think I will need to tell it in person, just not as funny reading it.

  3. is there any downside to stringing the stems like you sometimes do with celery? I think that it helps celery soften more easily but since someone here doesn't like the texture of the chard stems, I discard them.

  4. hmmm. I don't find chard stems to be as stringy as celery. I think stringing might give you a different texture! Give it a shot, let me know how it turns out.