This month’s recipe coordinates with my “Nourishing Nuggets” information about Swiss chard. I had some huge, beautiful leaves waiting in my fridge to be used. Here are the ingredients for this recipe for one (increase accordingly for more people):
5 large organic chard leaves, washed and patted dry (Stack the chard, cut in half lengthwise, stack again and cut crosswise into large chunks. Chard will wilt and cook down as it sautes.)
1 garlic clove, finely chopped
1-2 tablespoons of extra-virgin olive oil
1 small organic Fuji/your choice apple, chopped into bite-size pieces (with skin)
Annie’s Naturals Balsamic Vinaigrette for drizzling
1. Heat skillet to a medium heat and swirl the olive oil around in the pan.
2. Add chopped garlic and saute until lightly browned and aromatic. (I use two wooden spoons to move the garlic around. I use them later to toss and saute the chard.)
3. Add the chunks of cut chard and toss to coat with the oil and garlic. Toss frequently. It doesn’t take long for the chard to wilt. Do not overcook. You want the chard to be bright green and tender, but not mushy.
4. When the chard looks just about ready…..add in the apples and toss them about.
5. Place chard and apples in a large bowl or on a plate. Drizzle with the balsamic vinaigrette…..just a bit. You don’t want to drown out the flavor of the chard and apple.
Enjoy! This was my lunch today. As I’m typing this, I realize I could have added some crumbled feta cheese….which happens to be in my fridge. Oh well….next time!
Source: My imagination!