Doing a little post- 4th detox? Since we are on a hearty greens kick we wanted to make something with Swiss chard (Kale’s often overlooked neighbor). Swiss chard is one of our favorite superfoods that is nutrient-dense ( vitamins A, C, and K, as well as magnesium, potassium, and iron ) and delicious in its own right.
3lb Swiss Chard (about 2 bunches – we like the rainbow chard the best)
2 Tbl Olive Oil
2 Tbl Unsalted Butter
2 Medium Yellow Onions – thinly sliced
2 Cloves Garlic – minced
Original Slavo Salt
1. Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces.
2. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
3. Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon Slavo Salt, covered, stirring occasionally, until onions begin to soften, about 8 minutes.
4. Add chard stems and ribs, and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes.
5. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes.
6. Transfer with a slotted spoon to a serving bowl.
7. Shave some good Parma or Manchego cheese over the dish for a little extra boom!