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.