10 ounces Chard
1 cup Organic Bell Pepper
(use Red Bell Pepper) diced
2 cloves Organic Garlic
*Roasted and Minced
1/2 cup Vegetable Stock
1 bag Organic Yellow Onion
Salt and Pepper
You can adapt this recipe to whatever greens you have: spinach, kale, collards, or beet greens, for example.
Just adjust the boiling time (spinach takes seconds to cook; collards take several minutes), and make sure to transfer the boiled greens to ice water to stop the cooking and preserve the nutrients.
The roasted onion and softened red pepper add a pleasing sweetness to the dish.
On another evening, serve these savory greens as a sauce for spaghetti.
Bring a large pot of salted water to a boil.
Separate chard ribs from leaves.
Coarsely chop leaves and ribs separately.
Boil the ribs until tender, about 4 minutes.
Scoop them out with a slotted spoon or sieve and run under cold water to stop the cooking.
Boil leaves in same water until tender, about 3 minutes.
Drain and transfer to a bowl of ice water.
Drain and gently squeeze leaves to remove excess water.
Combine bell pepper, garlic and vegetable broth in a skillet over moderate heat.
Cover and cook until peppers are softened, about 4 minutes.
Stir in diced onion, chard ribs and leaves, and salt and pepper to taste. Cook until hot throughout.