Michelle shared another not so common vegetable in the South Arm Older Adults Cooking Club; Chard.
Chard really tends to cook down significantly, so start with a huge pile of greens.
- 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)
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
This Post Has 0 Comments
I like how you incorporated the stems into the recipe…this would look so pretty when made with rainbow chard!!!