Here, I have not only used the leaves, but also the stems, which are often discarded, but are actually delicious and add texture to the dish. It is important to remember that the stems will take longer to cook than the leaves and letting them cook for a while before adding the leaves ensures they are tender in the finished dish.
Because of its robustness, chard dishes can often be cooked in
advance and reheated when needed, so making them great when
entertaining. The easiest way to reheat is in the microwave, but
reheating can also be done successfully in a saucepan over a low heat – add a splash of water if necessary.
Spicy Sautéed Swiss Chard & Onions
There were a couple of beautiful piles of chard at the Epicurean Supplies stall at the Hawke’s Bay Farmers’ Market last weekend that were just begging to be taken home, so, of course, I had to grab a couple of bunches and this is what I have made with it.
Serves 4-6 as a side dish
2 bunches rainbow Swiss chard – I had a bunch each of red chard and yellow chard
3 tbsp olive oil
2 medium (about 150g each) red onions, halved lengthwise and
2 garlic cloves, finely chopped
good pinch Orcona Smoked Chipotle Flake, or to taste
1 tbsp fresh lemon juice
1 Trim tough ends from chard stems. Remove leaves from
centre stem and set aside. Cut stems into 2.5cm pieces and set aside. Place leaves on top of each other to make a stack, then roll up and cut into 2.5cm wide strips.
2 Place oil and onions in a large heavy-based frying pan over a medium-low heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions start to soften. Add stems, cover and cook, stirring occasionally, for 10 minutes longer or until stems are tender.
3 Add garlic and chipotle flake and cook, stirring, for 2 minutes or until fragrant.
4 Add leaves, toss to combine, cover and cook, stirring
occasionally, for 5 minutes or until chard wilts. Season to taste with salt. Just prior to serving, add lemon juice and toss to combine.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
Another recipe you might like to try: