Recipe: Elevated Swiss Chard


There is no denying just how good Swiss Chard is for you.  And though I love its earthy flavour, I know many find it not so appetising.  Here is a very simple way to prepare it that not only adds to its nutritional value, but also elevates it to a point where it is hard to imagine that everyone wouldn’t want to eat it.

  • 1 bunch of swiss chard, washed thoroughly and coarsely chopped
  • Olive oil q.b., about 2 tablespoons
  • 1 head of garlic, cloves peeled and minced fine
  • 1 medium red onion, minced fine (or 1 large shallot)
  • 1 cup of beef bone broth
  • 1 teaspoon of cayenne pepper
  • 1 tablespoon of red wine vinegar or the juice of ½ a lemon
  • Salt and pepper to taste

Sauté the garlic and onion together in olive oil on medium-low heat in a thick-bottomed non-reactive saucepan until translucent, about 2-3 minutes.  Do not brown.

Add the cayenne, add the broth and vinegar, then add the chard.  Cook, covered, for about 5 minutes, then uncover, increase the heat and cook to reduce, another 5 minutes or so.  Cook down until the sauce is thickening and slightly sticky in consistency.

Adjust seasoning to taste.  Serve it forth.

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