Although the title is weekend HERB blogging, the rules just requires that the post be about an herb, plant or flower. I thought this would be a great way to show off these beautiful swiss chard. I just wish there was a way for me to preserve the colorful stalks. With the abundance of swiss chard from our garden, I have been on the lookout for different ways to cook chard. The girls tend to favor them plainly sauteed with just a bit of butter, but I like to try new recipes, and they gamely indulge me sometimes. This is one of those times.
While bloghopping not too long ago I ran across a post about chard on the Scent of Green Bananas. This is where I got this idea of spicing up chard, but I used pinenuts rather than peanuts as Santos did.
2 Tbsp. Butter
2 Tbsp. Olive Oil
3 cloves of Garlic, minced fine
1 small Onion, chopped
1/2 cup Tomatoes, chopped
1/2 tsp. each of: Coriander seeds, dried red chili peppers, turmeric, curry powder
Salt & Pepper to taste
Swiss Chard – use as much as you like or whatever you have on hand
Heat butter and olive oil and saute’ the garlic and onion until fragrant. Add the tomatoes and cook until onions are translucent and tomatoes start to render their juices. Add the spices and cook another minute stirring occasionaly. Add the swiss chard which have been washed and cut into one inch lengths. Season with kosher salt and fresh cracked black pepper. Cook just until chard wilts and sprinkle with toasted pinenuts just before serving.
Thank you, Chef Paz for hosting this week’s WHB.