“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” – Doug Larson
This baby is not my recipe. Rather, it is David-of-the-sweet-tooth’s response to my request that we get in some leafy greens on nights that he is on cooking duty.
It’s all about increasing nutrient density!
And, it’s good. It’s really good.
It’s so good, I reckon even the kids might give it a go. Mainly because the addition of the lovely caramel-y balsamic. Oy!
In case you were wondering, perhaps unsurprisingly chard is a bit of a nutritional powerhouse. It is a leafy green, after all. It’s an excellent source of vitamins K, A, and C, and a good source of magnesium, potassium, iron, and dietary fiber.
So, what are you waiting for?
We eat this baby with all manner of protein – it partners really well with leftover slow cooked lamb or pork, and a little roasted sweet potato.
- 1 large bunch swiss chard, preferably organic
- 2 tablespoons happy fat (David uses duck fat)
- 1 large red onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- Salt
- 2 tablespoons balsamic vinegar
- Prepare your chard by removing the particularly 'stalky' ends with a knife. Wash and spin. Chop the stems into ½ inch pieces and pop into a bowl. Stack several chard leaves together, roll into a bundle and slice into ribbons. Repeat until all the chard is 'ribboned' and pop aside.
- Heat the happy fat in a large heavy bottomed fry pan over a medium heat. Add the onion and cook until translucent. Add the garlic and chard stems. Cook until the stems soften, about five minutes. Season with salt.
- Add a handful of chard ribbons. Stir. Once the chard begins to wilt, add the next handful, stirring occasionally as you go. Repeat until all the chard ribbons have been added. Cook until completely tender, about five minutes.
- Add the balsamic vinegar and serve.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable.
YUM can’t wait to try this. Have been so burned out on just sautéing the chard! Picked up a beautiful bunch yesterday so how timely to get a new twist on it! Thanks.
It’s like the secret sauce ingredient! I hope you enjoy.