Sunday, August 3, 2008

Mediterranean Swiss Chard

Here’s a wonderfully quick, simple, and highly nutritious side dish that pairs beautifully with a piece of poached or grilled fish, broiled chicken breasts, even Filet Mignon. Fresh Swiss chard is abundant at your local farmers markets right now. I recommend red or rainbow chard. Enjoy, and enjoy it often.
2 large bunches Swiss chard
1 medium/large clove garlic, pressed
1 TBS balsamic vinegar
EVOO to taste
Salt and pepper to taste

Bring lightly salted water to a rapid boil in a large pot. Wash chard leafs, cut off and discard bottom stems. Coarsely chop leafs then add to boiling water and simmer for 3-5 minutes, until tender.

Strain through colander and press out excess water. Keep warm and/or immediately toss with rest of ingredients. (Don't toss chard with dressing until you are ready to serve. Otherwise the flavor will become diluted.)

Serves 2

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