Sauteed Swiss Chard

I have always struggled with eating vegetables.  They just aren’t my favorites.  But being a child of the ’60’s it is understandable.  When I was growing up, vegetables were either canned, yuck, or from the family garden.  Either way, they were cooked to death!  Green beans were cooked so long they were grey, or they had funny oiliness from the canning process.  So as an adult and a mom, I have had to come up with ways to make the dreaded vegetable easier to eat.  Thank goodness for garlic!  I am of the opinion that everything tastes better with garlic.  Well, not everything, cake frosting, cookies, ice cream, they don’t taste better but you know what I mean.  I have recently expanded the vegetable line-up at my house to include brussel sprouts and swiss chard.  I was told by my husband that he didn’t like brussel sprouts.  That was until I came up with a way of preparing them that was tasty and more interesting.  Now, every time he goes to the grocery store, brussel sprouts show up in my refrigerator.  When will I learn to keep my mouth shut – I’m really getting tired of brussel sprouts!  Anyway, here is my recipe for Swiss Chard.  If you are looking for ways to get more vegetables into your family’s diet, maybe this recipes is a place to start. Oh, and don’t worry, I’ll post the recipe for brussel sprouts soon.

Sautéed Swiss Chard – serves 4

2 bundles of Swiss Chard, regular or rainbow

1/4 c toasted pine nuts

4 garlic cloves, finely minced

1 t dried thyme

1 medium to large shallot, finely minced

1 T olive oil

salt and pepper to taste

Wash and roughly chop the Swiss Chard.  In a large heavy bottom skillet, heat the olive oil until it shimmers.  Add the shallot and saute until they turn translucent.  Add the garlic and thyme continue cooking for one minute.  Add the Swiss Chard and stir while cooking.  Cook just until the Swiss Chard has wilted down and the water has evaporated.  Top with toasted pine nuts and serve immediately.