Our CSA is starting next week, and just in time – we have
greens galore! Swiss chard, spinach, a variety of head and
loose leaf lettuces, napa cabbage – so much green to show up all at once. And we’re putting it all to good use. We picked our first bunch of swiss chard last weekend, and
came up with a great way to use it. In
our house, certain foods become trendy for months at a time – either with the
season, or because we crave them constantly. This swiss chard dish is our newest fixation.
It’s simple, fresh, and delicious. And better yet, it contains several other of
our favorites – leeks, garlic, and pork.
Start with one bunch of chard,
and chop the leaves and the stems into ¼ inch pieces.
Sauté ½ inch cubes of ham until golden brown (We used our own pasture raised ham. Bacon or pancetta would be fine substitutes). Add chopped leeks and garlic to the pan, stir, and cook
until they are just translucent. Add the
chard, salt and pepper and cook, uncovered, for just a few minutes.
After the chard is cooked through, add just a splash of
balsamic vinegar and stir a bit to deglaze the pan, and that's it! We topped the greens with homemade garlic sourdough
croutons and parmesan cheese. Feta or
asiago would be excellent additions too.
The best thing about this dish is its versatility – you could even
change out the chard for other greens, like spinach or blanched collard
greens. And, it only takes about
10 minutes to make – faster than boxed macaroni and cheese, and certainly healthier!
If you’ve never had swiss chard, this would be a good dish
to try. If you’re a member of our CSA,
this is a great way to use the chard and leeks in your share next week. Follow us on Pinterest for more
recipes, and stay tuned for more ways to use spring vegetables.
Erin
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