So I never really understood what the fuss was about when the swiss chard was ready in the family garden. Blech.Oh, boy. Did I change my tune after deciding to steam up the chard that I found in my CSA bounty basket this week! So pretty...not at all like the boring green and white lets-let-it-grow-until-it-is-thick-and-woody chard I remember. A dash of apple cider vinegar and I was a changed woman.
Thanks Taproot, for showing me the way!
I became a fan of swiss chard when a friend made me his Majorcan Swiss Chard pizza (I'd never tasted swiss chard before because my Mom had the same experience as you did). When we make pizzas this disappears faster than anything - including pepperoni & cheese. I don't know if it's authentically Majorcan but my friend ate it lots in Majorca.
ReplyDeleteMarc's Majorcan Swiss Chard Pizza
-2 med. onions, chopped
-2 red sweet peppers, chopped
-5 cloves of garlic (or to taste) minced
-1 bunch swiss chard
-lots of salt and pepper
-pizza crust or flatbread
-olive oil
-feta or cooked chicken pieces if desired
Chop the onion and saute with the garlic in a little olive oil in a large pan or wok. Chop the stems of the chard and add; chop red peppers and add. Cook low-med about 10 minutes. Chop the leaves of the chard and add, stirring, until just wilted. Spread olive oil on the pizza base or flatbread, top with the mixture. Add lots of salt and pepper (put what you would expect then double it - this recipe needs salt). Top with feta and/or chicken if desired. Cook in a high oven (425) until the crust is cooked.
-Kathy
Oooooo! I can't wait to try this :)
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