The wonders of the garden never cease to amaze me.  Here is is the beginning of May, this is Swiss Chard we had planted in the fall.  The stocks were not huge, but thin, and small, with big leaves - and incredibly sweet.
Many cities in the United States and Canada, now offer Community Gardens, where people can participate, to grow their own food.  It has been such a delight for us having a garden - and the experience of watching things grow, and even better tasting the bounty - it  has been wonderful.  There is absolutely no comparison in the taste of fresh grown compared to store bought.  But really, that goes for anything you cook from scratch too doesn't it?
For this dish....I was pleasantly surprised.  I do not like to waste anything....especially food.  I had on hand about 6 crimini mushrooms, a small handful of canned baby corn which I sliced....not even thinking if this would be a good combination.....oh Mama!  Did it ever work!
Olive oil
Huge bunch of Swiss chard - thinly sliced
6-8 crimini mushrooms, roughly chopped
handful of baby canned corn, sliced in half
1 large sliced shallot
2 minced garlic cloves
couple of splashes (1/2 a cup maybe) of chicken stock or vegetable stock
couple of splashes of balsamic vinegar
salt and pepper to taste
Heat up a few drizzles of olive oil in a frying pan low to medium heat.  Add in the shallots,  saute until lightly golden.  Then add in the mushrooms and garlic, sauteing until the mushrooms are golden.  Toss  in the Swiss chard, turning to coat, if necessary add in a few more drizzles of olive oil and a few splashes of chicken stock, sauteing to reduce.   Once the  Swiss chard has wilted, add in the corn to heat through, with a few splashes of balsamic vinegar, salt and pepper to taste.  Serve hot....a lovely side dish for any meat - chicken, pork, beef, or seafood.  And again, this would work with any green -spinach, kale, collard greens.

Ina Gawne

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