Sweetly Sautéed Chard is an easy and delicious way to use every part of chard’s cancer fighting properties in one simple side dish. It is great with grilled or roasted fish, with chicken, or even with a poached egg on top for a light lunch or supper. I like to use red or rainbow chard because it makes the dish pretty, as well as tasty and nutritious, but regular Swiss chard with its broad white stems will do just fine. As the recipe suggests split the stems in half lengthwise before dicing.
- Take the chard stems. Cut any wide ones in half down the center and thinly dice. Set aside. Cut the chard leaves into large pieces. Set aside separate from the diced stems.
- Heat the olive oil in a 10”-12” sauté pan over a medium high flame. When it starts to ripple add the cumin seeds. Cook until they darken, about 30 seconds then add the garlic. As soon as that starts to color, add the sliced shallots.
- When the shallots will start to soften and darken, about 3-5 minutes, add the diced chard stems. Cook, stirring until they too start to soften, about 2 minutes then add the currants. Sprinkle with salt and stir to mix. Lower the flame to medium and partially cover. Cook for 5 minutes, stirring occasionally, or until the chard stems are soft but still have a little bite.
- Remove the lid, turn up the flame to medium high. Add the reserved chard leaves in batches. As soon as one batch starts to wilt and shrink down, stir in another until all the chard is in the pan. Sprinkle with a little more salt. Cook stirring 5 minutes more or until the chard is completely wilted and tender. Serve immediately with lemon wedges.
- 1 bunch red or rainbow chard, leaves stripped, stems reserved.
- 2 tablespoons olive oil
- ½ teaspoon cumin seeds
- 2 cloves garlic thinly sliced
- 1 large shallot thinly sliced
- 2 tablespoons currants
- Sea salt to taste
Ann's Tips and Tricks
Currants are the tiny Greek or Corinth raisins often used in baking. They spread around the dish more. If you can’t find them, use the larger Thompson raisins.