I’m not going to lie, when I first heard of “swiss chard”, I definetely thought it was a cheese. But apparently it is a hearty green packed with nutrients! And for my first attempt at cooking it, I decided to do something simple and light so I can taste it.
It is almost like spinach, slightly heartier in texture and milder in taste. It’s used a lot in Mediterranean cooking and easy to sauté! Plus… look how beautiful the leaves are…
Today’s featured tune is “Egyptic” by Beats Antique.
1 tablespoon butter
1 tablespoon garlic (minced, do not use powder)
2 cups fresh swiss chard
dashes of salt and pepper
*8 grape tomatoes optional
Prep your swiss chard: Wash thoroughly and slice across the leaves in thin strips. I chose to remove the stems, but if you would like to eat those, cook them first for 5 minutes before adding in the leaves.
Heat the butter in a median sauce pan on medium heat. Once butter is melted, add in minced garlic.
Add in swiss chard. Cook for 5 minutes, turning so that all leaves become dark and cooked through. Add in tomatoes at the end, cook for 1 minute. Dash with salt and pepper.
You can also top with parmesan cheese, yum.
Serve with your favorite main course!