When I first moved to Florida (20 years ago), no one here ever heard of Swiss chard. People who worked in produce at the grocery store, or even at produce stands, looked at me like I had an extra eye on my forehead when I inquired about the green vegee.
The photo shown is regular Swiss chard. I prefer rainbow but this was all I could find this week at the store.
In my memoir anthology, I wrote about our next door neighbor who used to give us vegetables from his huge garden. He used to grow Swiss chard and my mom cooked it up as a side dish with our dinners. I absolutely loved the stuff.
For the last few years, our local grocers has finally carried the vegetable. I cook it just like Mom used to make. I’m sure there are other delicious ways to cook the stuff, but this is a simple and tasty side dish. (It’s great in minestrone soup too).
Wash off each Swiss chard leaf under running water (rainbow Swiss chard has an even stronger flavor). Then chop up into bite size pieces.
In pot, heat up olive oil with minced garlic.
Once garlic starts to sizzle, pour in 1 to 2 cups water. Then drop chopped Swiss chard into the pot. Bring to a boil, then lower to simmer. Sprinkle to taste, salt, pepper and red pepper flakes. Cover and let simmer for 3o minutes. Serve as side dish.