Sauteed Swiss chard with orange rind

Add the olive oil to the warmed pan then use a vegetable peeler to remove the rind from one orange. Make strips about 2 inches long and a half-inch wide.Cut off the bottom inch of the stems to remove the dried ends. At the same time, prepare the garlic by peeling and slicing. Warm the pan on medium high heat.Swiss chard is one of those earthy vegetables that can arrive with lots of fine, silty dirt on it. Rinse it well before preparing and dry it so it will not make the saute oil spit.View the list »
Go green with sauteed Swiss chard.

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Looking for something green on your St. Patty's Day plate that isn't the boring traditional cabbage? Try this easy vegetable saute. Swiss chard is found in grocery stores and Farmers' Markets. Since it is an excellent source of nutrients like Vitamin K, which is a natural blood thinner, any Coumidin users at your table should avoid it.

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Ingredients

  • 1 bunch red Swiss chard
  • 1 tablespoon olive oil
  • 2 thinly sliced garlic cloves
  • rind of 1 orange

See the list for step-by-step cooking instructions.

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  • Swiss chard is one of those earthy vegetables that can arrive with lots of fine, silty dirt on it. Rinse it well before preparing and dry it so it will not make the saute oil spit.
  • Cut off the bottom inch of the stems to remove the dried ends. At the same time, prepare the garlic by peeling and slicing. Warm the pan on medium high heat.
  • Add the olive oil to the warmed pan then use a vegetable peeler to remove the rind from one orange. Make strips about 2 inches long and a half-inch wide.
  • Cut the stems away from the chard leaves by starting at the bottom and working to the top of the leaf. This can be tricky where the stem gets narrow. Using a very sharp knife is helpful.
  • After separating the cut stems and leaves into two different piles on your cutting board, cut the stems into 1-inch pieces. Add the stems, garlic and orange rind to the warm oil and saute for about 3 minutes. Be sure to toss or stir so one side does not overcook.
  • Cut the leaves so the are small enough to be fork friendly and add to the saute pan for another 5 minutes. Be sure not to overcook. The stems should retain their color and the leaves should wilt quickly. Toss or stir, but keep them moving in the warm oil so they cook but don't sear.
  • Plate while warm. This dish can be used as a side dish or as a foundation for a meat item such as pork loin or salmon. Used with corned beef, this is a great alternative to traditional cooked cabbage. It can also be plated over couscous or tossed with penne pasta to remain a vegetarian dish.
View the list

, Loudoun County Food Examiner

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