Simple Sauteed Chard

Michelle shared another not so common vegetable in the South Arm Older Adults Cooking Club; Chard.

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Chard really tends to cook down significantly, so start with a huge pile of greens.

Ingredients

  • 2 large bunches of chard
  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 1 to 2 cloves garlic, minced
  • 3/4 teaspoon dried thyme leaves (not the powdered version)
  • 1/2 teaspoon salt or more to taste
  • 2 tablespoons ketchup (or a touch of tomato sauce or a tomato, chopped)

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Notes on preparing chard:
Let chard soak in water for a few minutes and swish around to remove debris. Rinse.
Rip stems from leaves. Separate into stems and leaves. Finely cut stems. Roughly chop leaves.
Cooking the stems for a few minutes before the leaves makes them much more tender. Small, tender chard stems do not need this treatment and can be roughly chopped and cooked with the greens.
Source: South Arm Older Adults Cooking Club

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