June 11, 2010 by Sara Kreidler
The CSA box this week featured swiss chard and some yellow skinned potatoes from cold storage. We call this a “throw together” meal, and they’re some of my favorite dinners. Tonight’s throw together: fried potatoes topped with stewed tomatoes, and sauteed Swiss chard. Swiss chard is incredible. It’s bitter, but not as bitter as kale, and it cooks down faster.
- 1 large bunch of fresh Swiss chard
- 2-3 cloves of garlic, sliced
- 2 tablespoon olive oil
- 1/2 tsp dried crushed red pepper
- Salt and pepper
- Wash the Swiss chard leaves thoroughly. Remove the stalk and chop the leaves into 1 inch strips.
- In a wok or pan, heat the olive oil on medium high heat. Add the garlic and the crushed red pepper and sauté for about 1 minute. Add the chopped Swiss chard. Toss the leaves to coat in oil, then cover for a few minutes. Check occasionally and stir the leaves until wilted. Season with salt and pepper to taste and serve hot.