This was my first time using swiss chard. The leaves were a little bitter to taste (which I later found out is a common occurrence, ha), and I thought adding vinegar would counter that — I also served them with something sweeter to balance it out. I got a few differing opinions on these greens, one saying that the bitterness came from the stems and that I should de-stem them. However, I also asked a chef who works in a kitchen that is currently serving a dish that uses swiss chard, stems and all. They told me that younger leaves may be better. Still not entirely sure, but I liked the way these turned out, so I’m happy either way.
What You’ll Need:
- Approximately 5-6 full leaves of swiss chard, chopped, with stems cut off and chopped
- 2 tablespoons rice vinegar
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
What to Do:
- Heat a skillet on low to medium heat with olive oil.
- Once hot, place swiss chard in skillet and stir to mix with olive oil.
- Add salt and pepper and stir.
- Saute swiss chard for approximately 3-4 minutes, then reduce heat to a low simmer.
- dd vinegar to skillet and mix well with chard.
- Simmer chard in vinegar for approximately 2-3 minutes.
- Return heat to low to medium and stir chard occasionally until most of vinegar has absorbed into chard.
- Add more salt and pepper to taste is necessary. Bon appetit!
Date posted on Instagram: 6/28/18