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.
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)
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
Instructions
 Heat a large saute pan or wok over medium to medium high heat. Add oil and onion and cook until lightly brown. Add garlic and cook for another 30 seconds. |
 Add stems and saute until tender, approximately 5 minutes, stirring often.Add dried thyme and salt and continue to cook for another minute. |
 Add chard greens and saute until just wilted. |
 Add ketchup and cook for another minute. Serve immediately. |
I like how you incorporated the stems into the recipe…this would look so pretty when made with rainbow chard!!!