A friend recently offered me her share in a co-op for a week, and I wound up with more leafy greens then I knew what to do with. Here is my first attempt at a Swiss chard recipe ( I’ve included a picture of the greens raw for easy identification)-I hope you enjoy!
Swiss Chard Rice Pilaf:
Ingredients:
1 pound Swiss chard
1 tablespoon olive oil
½ cup pearl onions (frozen)
3 cloves garlic, minced
½ tsp fennel
1 tsp ground coriander
1 tsp sage
¼ cup chopped mushrooms
1 ½ cups uncooked brown rice
½ cup chopped parsley
2 ½ cups water
1 tsp black pepper
Apparatus:
Knife (serrated if available, trust me it makes it much easier)
Deep pot
Wooden Spoon
Process:
1)Rinse Swiss chard thoroughly under running water. Grab 1 stalk of Swiss chard in non-dominant hand, and with other hand, wrap hand firmly around stalk and pull quickly to effectively remove all leaves from stalk. (Minor side note: Yes you will feel slightly ridiculous during this process. You could opt to simply use a knife to remove leaves from stem. I found that this method is easier and faster.) Repeat process until all leaves are removed from stems and discard stems.
2)Chop leaves into small pieces
3)Place oil in pot and add onions, mushrooms, garlic, fennel, sage, and coriander. Saute until onions are soft and garlic is fragrant.
4)Add rice, and stir briefly to coat.
5)Add Swiss chard, parsley, and water. Stir, then cover, and leave for 20 minutes or until rice has absorbed all water.
6)Add black pepper, give a final stir, and serve!
*This works well with parmesan cheese added as a garnish as well!*
Swiss Chard-prior to being de-stemmed and chopped: So many pretty colors!!
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