Sure it's rainy, the sun won't shine and yes, our winter weather seems
to last forever. But Northwest winters are still mild enough to allow
gardens to grow year round. Even in these dark, gray months, some of
us are harvesting winter chards, kale, radicchio and spinach from our
own gardens. Ruby chard is even growing wild in a few back yards. At
Etta's Seafood it is one of our favorite veggie sides. Here's how to
prepare it at home:
Etta's Ruby Chard
- 2 bunches Ruby chard; washed, stems removed, leaves torn
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1-2 ounces chicken stock or water
- 1/4 of a lemon
- salt and pepper to taste
Heat olive oil over a medium-high heat in a large saute pan and add
chard. Saute a minute or two and add the chopped garlic. Squeeze the
lemon over the contents of the pan, add a little water or chicken
stock, cover pan and cook until chard is completely wilted. Season to
taste with salt and pepper.
You can also cook tender greens like escarole and spinach by this
method. If you like heartier greens like collards, mustards, kale or
turnip greens, blanch them first in lots of boiling water until they
are tender. Drain and then squeeze excess water out. Then proceed
with sauteeing greens.
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