Ginger Swiss Chard

Swiss chard is another new green for me, with my mainstays being broccoli rabe/rapini, kale, collards and red or green leafy lettuces.  As with the callaloo, this dish surprised me in many ways.

I recently discovered that Swiss chard is a member of the beet family, I researched its origins after I tasted the robust flavor in the stems.  Beets are delicious but time intensive, Swiss chard provides the earthy flavor and vivid color in a third of the time.  I found that the ginger complimented the rich flavor as the sweet onions lightened the dish, and took on the glorious pink color of the chard stems.

Ginger Swiss Chard
Serves 4

• 1 large bunch red Swiss Chard
• 1/2 sweet onion sliced in rings
• 1 large knob of peeled ginger, thinly sliced and cut into matchsticks
• 3 cloves sliced garlic
• olive oil
• salt and pepper
• prepared penne pasta or brown rice

-Trim ends of the Swiss chard

-Cut stalks into 1/2 inch pieces

-Chop leaves coarsely

-Heat 1 Tbsp of olive oil in nonstick pan at medium

-Add onions, ginger and a few grinds of salt and pepper, cook until the onions soften

-Add garlic and cook for 2-3 minutes

-Toss in stems of the Swiss chard and 2 Tbsp of water, increase the heat to medium-high and cook for 1-2 minutes

-Add the remaining Swiss chard and cook for 3 minutes 

-Salt and pepper to taste

-put over pasta or rice with a little olive oil over the top