Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

CHARD

Basic Preparation

Wash leaves and stocks very well, as the some­
what crinkled leaf can harbor soil. Th en strip
off the greens from the stalk using a sharp
knife, just as you might sharpen a pencil.
I keep the stalks for a day or two in the re­
frigerator, where they begin to go limp, and
then chop them up and steam them for 8 min­
utes. This cooking method will help retain the
color but still make the stalks tender. Th e
greens can also be steamed.

STEAMED SWISS CHARD

Swiss chard has tons of flavor and great eye
appeal, with its rainbow-colored stems that
also add wonderful texture. It’s a great alterna­
tive to spinach and loses less of its bulk during
cooking.
SERVES 4

2 bunches (about 14 ounces) Swiss chard
1 tablespoon balsamic vinegar or freshly
squeezed lemon juice
1 teaspoon extra-virgin olive oil

Wash the chard leaves in a sink full of cold
water. Cut the stems off and slice them cross­

wise into ½-inch pieces. Cut the leaves crosswise

into ½-inch strips.

Toss the stems into a steamer and steam,

covered, for 8 minutes. Add the leaves and cook

4 minutes more until just tender. Toss with the

vinegar and oil, and serve.

Per serving : 30 calories, 1 g fat, 0 g saturated fat, 4 g

carbohydrate, 2 g protein, 2 g dietary fi ber, 157 mg

sodium. Exchanges: 1 Vegetable

SOUTHWEST SWISS



CHARD AND BEAN SOUP

This is an excellent soup, with robust Tex-Mex

flavors. Serve with a nice piece of cornbread

and dream of the Grand Canyon.

SERVES 4

1 bunch (about 7 ounces) Swiss chard

1 teaspoon olive oil

1½ cups chopped onion

2 garlic cloves, bashed and chopped

1 tablespoon mild chili powder

1 teaspoon ground cumin

3 cups low-sodium vegetable stock

(see page 288)

1 (15-ounce) can pinto beans, rinsed and

drained, or fresh from the pod

1 medium tomato, skinned and diced

¼ teaspoon salt

Wash the chard and remove the stems. Trim

any discolored ends and cut the stems into

118 • GROWING AT THE SPEED OF LIFE