Chard, or σέσκουλα in Greek have been widely used in our diet either simply boiled and served with lemon and oil or mixed with black eye beans. These particular ones have red stem and vines, and some call them ‘rainbow chard’. They have an earthy flavour that is reminiscent of beet roots. While the finale result was very nice and did well as a side dish, next time I will include some bacon in the sautéing process.
Swiss Chard or Rainbow Chard
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Swiss Chard or Rainbow Chard
Servings: 6 People
Ingredients
- 3 bunches Red Chard , well washed
- 1 Yellow Onion , finely chopped
- 2 large Cloves garlic , finely chopped
- 1 tsp Dry Thyme
- 1 tsp Dry Coriander , finely ground
- ½ tsp Nutmeg
- 30ml Balsamic vinegar
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Start by removing the stem from the leaves, cutting them from inside the leaves. Cut the leaves in squares, about 7-8cm each and keep aside.
- Going back to the stems, finely chop them to almost the same size of the chopped onion.
- Get a very large pot or casserole or sauteing pan and place on medium heat. When it heats up pour the oil and allow to heat for about 1’. Add the onions along with the chopped chard stems and sauté for 4’. Then add the garlic along with the thyme, coriander, nutmeg and season with the salt and pepper. Keep sauteing for 2’ more.
- Then drop in the cut leaves, toss well, cover with a lid and allow to soften and wilt for 3’. Uncover, pour the balsamic vinegar and toss for a minute more.
- Remove from the heat and place in a bowl to serve.
