Chard can make a great side dish. I usually end up using only the leaves and composting the thicker stalks. They can be cooked at different times to make them both enjoyable parts of the dish. This recipe includes both stalks and leaves as well as great spices and a little sugar. It is from a book that I borrowed from Dena called The Vegetable Book. There are a few different ways to cook the CSA vegetables outlined in each chapter. I love to read recipes as it helps me think of new ways to cook the vegetable. This recipe is easy.
Wilted Chard Salad
From the Vegetable Book
2 tbsp Sesame Oil
2oz Ginger Root, grated
3 Garlic Cloves, sliced
1 Red Chile Pepper, sliced
1 tbsp Cumin, Corriander and Cardamom Seeds, crushed
1lb Swiss Chard with stalks, chopped into small slices and leaves separated and sliced into a thin chiffonade
1/4 tsp Sea salt
1/4 tsp Sugar
1 tbsp Dried Mango Powder (I have not found this, but if you have let me know where I can purchase in New Mexico)
Heat the oil and add ginger, garlic, chile, spices and chard stalks. Stir fry until the spices darken and the garlic turns golden. Add the chard leaves and stir fry for about 30 seconds. Add salt, sugar and mango powder (also called amchoor). Enjoy.
Amy Hetager, CSA Blogger