Today & Tomorrow Chard

 

Prepare your whole Canticle Farm Swiss Chard batch at once, & divide between these 2 dishes. Wash your cutting board and pan just once!

 

Today’s 10-minute Saute:

3 Tbsp. olive oil

5-6 cups chard

Garlic clove, minced

3 Tbsp. red or balsamic vinegar

1 ½ Tbsp. brown sugar or honey

½ tsp. pepper

Fold chard leaves in half to separate stems from green leaves. Chop stems into small pieces and sauté in frying pan/wok w/olive oil ‘til tender, about 1 minute. Cut greens into bite-size pieces and add to stems. Toss in garlic, vinegar, and sweetener. Saute another minute; leaves should be bright green; don’t overcook! Delicious over basmati rice or pasta.

Tip: Swiss chard is a member of what’s called the “Goosefoot Family,” along with spinach and beet greens; use these greens interchangeably.

 

Tomorrow’s Chard Vegetable Sauce/Dip:

5-6 cups chard

1 cup each: plain yogurt, mayonnaise, & sour cream

½ tsp. pepper

2 Tbsp. red or balsamic vinegar

1 med. onion, chopped

After you’ve made your dinner sauté, cook up your remaining bunch of chard as before. Combine all ingredients in blender (onion may be sautéed with chard, or added raw if you want to grow hair on your chest). Chill overnight. Use as pretzel/vegetable dip (cold) or as creamy cooked vegetable base (hot).

 

Recipes by Sheryl Anderson, Education Committee