We're still cooking with greens. 'Tis the season. I put together a very easy recipe for Swiss chard that has many variations. This is a very light version of creamed chard and should only take, maybe, fifteen minuted to prepare.
1 bunch Swiss chard
1 small sweet onion or a large shallot
toasted hazelnuts
1 ½ tbs. red wine vinegar
2 tbs chicken fat
small pinch chili flakes
a bit more than a ¼ cup cream
salt and pepper to taste
a few drops hazelnut oil
1)Separate chard into leaves and stems. Small dice stems (cut length ways then turn 90 degrees to finish the dice as you would celery)then tear leaves into smallish pieces
2)Small dice the onion
3)Warm fat on medium high heat, and when hot saute the onions until soft (3-4 min.), then add chili flakes and chard stems and cook for another minute.
4)De-glaze with vinegar and quickly move into step 5
5)Add chard leaves and season with salt and pepper. The leaves will start to wilt quickly and release some liquid at this point add the cream to make a sauce and finish cooking the vegetables.
6)Top with chopped hazelnuts and drizzle of oil
I served this dish with a fried egg. It would be very nice with smoked trout, grilled salmon, a pan roasted chicken breast with crispy skin, or grilled steak. Currants and pine nuts would be a good addition minus the hazelnuts. You could leave out the cream and make quick, fresh tomato sauce to stew the chard in (later in the season, of course). Or try using coconut milk and a little fish sauce for a thai version if you dont want to be local.
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