I can’t tell you how much I love Swiss Chard. If I go for more than 24 hours my body starts to imagine things, driving me in their direction. Seriously, their plump, dark countenance infiltrates my thoughts. The deep red rib and bright pink veins emblazon themselves in my mind’s eye. I can feel the waxy firm texture on my fingertips, their cold crispness giving just a little with pressure.
It is important to be gentle, yet firm in pulling the leaves just so, to rinse all the grit but not to bruise or rip the skin. Each leaf must be completely rinsed under a gentle spray of water before being heated up, that’s the only trick. After that step, it’s all succulent ease.
You with me now?
Simple, Steamy Swiss Chard
1 bunch Swiss Chard
¼ cup water
1 clove garlic
½ tsp dried rosemary
1 tbsp extra virgin olive oil
2 tbsp toasted pine nuts or slivered almonds,opt
Rinse chard well under cold running water. Warm a large skillet with water while you slice chard leaves across the stem. Discard any bottom stems that appear tough or woody.
Add garlic and rosemary to skillet. Stir in greens, tossing to coat. Cover and steam for 2-3 minutes.
Strain off water and toss greens with olive oil. Top with nuts.
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