Cooking Red or Swiss Chard

3 lb Red or swiss chard

Soak thoroughly in cold water: 2-3 pounds of red (or Swiss) chard, including the stems (which are quite tasty when cooked) Get all of the mud and grit off, unless you like 'crunchy things' in your food.

Slice crosswise into strips and place in a large flat shallow saucepan that has a lid. A teflon pan with a glass lid is perfect for this. Add 1 -1/2 cups cold water, one stick butter, and a pinch of salt.

Bring to a boil slowly, then immediately turn the heat down to simmer. Allow to simmer covered, stirring occasionally until the white stems of the chard have turned transparent.

Remove from heat; however do not drain the liquid off and stir in one individual-sized carton of small curd cottage cheese (the kind with chives is good). Do not reheat once you have added the cottage cheese, since it will curdle and separate.

Serve warm in bowls with lots of crusty sourdough bread.

Cooking Red or Swiss Chard printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.