While young chard can be eaten raw in salads, mature chard is best cooked. The heat mellows its slight bitter undertones and yields a delicious flavor that is a little more delicate than spinach.
Curried Swiss Chard
By Briel Driscoll
- 1 bunch Chard, chopped, stems and leaves separated
- 1 clove Garlic, diced
- 2 teaspoons Curry Powder
- 2 teaspoons Coconut Oil
- 1 tablespoons Water
- Freshly ground Black Pepper to taste
- Add Coconut Oil, Garlic, and Chard Stems to pan. Sauté for 3 minutes over medium high heat.
- Add Curry Powder and Water. Immediately add Chard Greens.
- Cover for 3 minutes.
- Remove cover and sauté for 1 minute.
- Serve and enjoy!