Ah, chard season again. We are frantically cooking up all the spinach, chard, and beet greens our garden is producing. The owl cats will eat spinach hidden in cheese-laden dishes, but they are suspicious of the rest--so this recipe is adult food, at least in our house.
This is an inexact recipe. Use what chard you have at your disposal--or substitute spinach. Just keep in mind that the greens cook down a lot.
Ingredients
A bunch of chard, washed, and chopped, but not dried
A glug of olive oil (maybe 2-3 teaspoons)
A clove or so of garlic, quartered
A handful of cranberries or raisins (golden are nice)
A handful of pinenuts, toasted if desired.
Salt to taste
Fresh lemon juice or balsamic vinegar, optional
Heat oil in skillet over medium heat and toss in garlic quarters. After they turn golden, remove them and discard. Throw in chard, and cover skillet. Cook until tender. Top with nuts and dried fruit. Optional: I love to drizzle a bit of lemon juice or balsamic vinegar over the top.
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