Stewed Swiss chard

Updated: Sep 20

Stewed Swiss chard

##Enhance Your Summer and Spring Meals with Nutritious Chard

Chard is highly nutritious and should be included in your diet during the summer and spring seasons. It pairs excellently as a side dish with both meat and fish, offering a wealth of essential vitamins. Personally, I enjoy it and often prepare it in the same manner as spinach. Please refer to the recipe for preparation details.

Ingredients: simple, total time: 35 min, 4 servings

Preparation:

First, wash the Swiss chard well under running hot water and leave it in a bowl. Wash in multiple cycles.
Add half the amount of water to a deep pot and bring it to a boil over moderate heat.
When the water starts to boil, add Swiss chard to the pan and boil for about 5 minutes.
Remove the chard with a slotted spoon and place in a colander, to drain well.
When you have finished them all, use a small cup to scoop up the liquid in which the Swiss chard was cooked.
You can make soup from this liquid, see the recipe here. It is a shame to throw away this liquid because it is full of vitamins.
Put 3 spoons of olive oil in the wok pan, when it is heated on low moderate heat, add the butter and wait for it to melt, add the chopped garlic, as soon as the onion smells, add the Swiss chard, mix everything.
Immediately add the Vegeta dry seasoning, a little salt and pepper to taste.
Now add 150 ml of chard liquid and simmer for about 10–15 minutes.
Simmer until the liquid has almost evaporated, and the Swiss chard is well softened.
Turn off the heat.
Serve as a side dish with the main course.

Buon appetito!

NOTE:

In stewed Swiss chard if you don't want it, you can avoid garlic if you don't like it.
I did not chop the Swiss chard after cooking, because there is no need, but you can cut them in half if you want.
If you like it creamier, you can add 100 ml of milk and let it simmer longer, about 10 minutes.
Keep the rest of the Swiss chard in the freezer for up to 2 days.