how to cook chard

Add the chard stems and the white wine. Stir in the chard leaves and cook until wilted.

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. The more delicate greens like lettuce spinach and arugula will all bolt as soon as the temps hit the 80s. A true one-pot recipe topped with garlic crumbs and packed with fiber. Meanwhile prepare the filling. Accountants with offices in Somerset Devon and Dorset.

Every accountant at our firm is trained to provide the most relevant and up to date information to help save you money. Simmer until the stems begin to soften about 5 minutes. Swiss chard is an uncommon addition but its sautéed stems add great texture and the greens round out the dish. In some cases like with Kale and Swiss Chard I may start a second set of seedlings in early spring to plant out in MarchApril and get a second round of leafy green harvest later in the spring.

In a large cast-iron skillet heat the oil over medium. We enjoy helping private clients and businesses grow and prosper. Add the wine and continue to cook until the moisture evaporates. Swiss chard doesnt get as much love as its cooler cousins kale and spinach but its every bit as versatile.

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion and cook for 30 seconds until fragrant. Add the shallots and garlic and cook stirring often until the pieces are translucent and fragrant about 5 minutes. Add the greens and continue to cook until they begin to wilt a bit.

For more Swiss chard recipes try this Swiss Chard Eggs Benedict and Asparagus and Swiss Cheese Frittata.

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