Recipe courtesy Joanne Lamb Hayes
Show: Cooking LiveEpisode: Southern Foods: Cook Along
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Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice.
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By Schmitty21
on January 20, 2013
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Easy and yummy (and healthy!. The recipe is missing a few details, however. If it helps others, according to my food scale, 1 bunch of chard was a little less than 1 pound. Also, when is the salt added to the recipe? Finally, what kind of vinegar? I used apple cider based on another reviewer, turned out great!
By mamasjs
on December 16, 2012
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My whole family loved it! Even my picky 10 & 11 year-old kids. I used 1 tbsp. butter & 2 tbsp oil. At the end I added a dash of balsamic vinegar and sauteed it a bit more. It mellowed the vinegar and just left the flavor. The leaves turned crunchy, like potato chips yet still had some softness, like spinach. Can't wait to do this one again.
By Maestra1
Los Angeles, CA
on June 12, 2012
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Ok, I am crying here! I am crying because I only bought one bunch of swiss chard and not two! I am crying because I had not discovered Swiss chard before! This was delicious! I loved it and my family loved it. I only used 1 T of butter and used 2 T of olive oil. After the sauté I added 1 T of a premium balsamic vinegar with vanilla and fig ! Yum !!! I could barely wait to return to the market to buy more Swiss chard.
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