Spring cooking greens are delicious simply sautéed or paired with a variety of other flavors such as chilies, garlic, onion, parmesan cheese, pine nuts and believe it or not golden raisins. Serves 4.
2 pounds Swiss chard or kale, washed
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon minced shallots or onion
salt to taste
freshly ground black pepper
- Cut the leaves from the center ribs and stems of the greens. Slice the ribs and stems crosswise into 2″ pieces. Stack the leaves and roll them up into cylinders. Cut the cylinders crosswise into 1” lengths.
- Heat the oil and butter in a large skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes. Add the ribs and stems, salt and pepper and cook, covered, stirring once or twice until barely tender, about 8 minutes. Add the leaves and cook, covered, stirring occasionally, until the ribs and stems are tender and the leaves are wilted, about 2 to 3 minutes. Transfer to a platter and serve.
Tip for Preparing Cooking Greens:
We recommend separating the ribs and stems from the leaves because they take up to three times longer to cook.
Swiss Chard with Pine Nuts and Golden Raisins: Add 1 tablespoon pine nuts and 2 tablespoons golden raisins along with the shallots in Step #2.