For the freestyle event this time, I asked my daughter to name one of her favorite vegetable dishes . Aside from green beans, she said it had to be my swiss chard. When I had made a quick trip to the Farmers Market last Saturday to pick up a pint of strawberries, I also bought a bunch of swiss chard, hoping I could fix it in time for the deadline. Well, I guess I did. This chard is gorgeous – so fresh and colorful.
Now, I really don’t have a recipe for this. I fix it simply. I take one small onion, half it, then slice it, and saute it lightly. When the onion is soft, I started throwing in handfuls of chard that I’ve washed and chopped. More accurately, I’ve done a large chiffonade. As the chard wilts, I sprinkle on some salt, pepper, and a few pinches of nutmeg. Then I toss in a handful of raisins, any color. It’s one of the few dishes I like raisins in. Next I put in some liquid, about ¼ to 1/3 of a cup, just so the veggies don’t stick to the pan. The liquid could be water, broth, wine – whatever I have handy or want to use up. Then, on goes the lid and the mixture simmers for up to 10 minutes, or until it’s the way I want it. How precise is that! Not mushy, not raw, but sort of in between. I go by appearance and by taste. That’s all there is to it. Kale works, too, but we really like the chard.