Swiss Chard

Nothing draws me to a farmer's market table like bundles of bright and colorful Swiss chard.  Since we only consume this as fresh produce, we look forward to this early summer treat.  Both Dave and I used to "pass" on this veggie; but after experimenting with how to enhance it's delicately-bitter greens and celery-like stalks, we both look forward to having this as a side to our meals several times a week during it's season.  Here is how we fix it:

Sauteed Swiss Chard - 1# bundle     Serves 4-6
Rinse chard; cut stalks into 1" pieces and leaves into strips.  Coat bottom of large fry pan with equal parts butter and olive oil - approx. 1 TB each.  Add any or all of the following (to your liking--I use all):  little diced onion, a clove of garlic-minced, a pinch of dill, small pinch of nutmeg and a pinch of any Italian-Style fresh herbs.  Cook, covered, until chard leaves are wilted and stalks are beginning to soften, but still have a little crunch to the bite.  If desired, splash approx. 1 TB of any salad dressing or vinegarette and stir to coat chard.  Non-creamy Italian or Asian dressings work especially well.

You can also cook only the stalk pieces and serve a side salad using the fresh chard greens.

Diced chard is also delicious in an egg and cheese quiche.

Store dry Chard in loosely, sealed plastic bag in refrigerator 3-5 days.

Rinse before using.