I find this dry slow sautee approach with swiss chard yields great results - very different from steaming, and even from the faster sautee Brazilians use for collard greens in couve. Separating out the stalks is a big key.
Don't let the simplicity of the recipe fool you. This one's a killer (thanks, Dave Halpern, for turning me on to it).
swiss chard is utterly delicious cooked the way you describe.
ReplyDeletebut try this - blanch it for a minute or so in salted boiling water till the chard looks deeply green and then refresh in ice cod water.
this keeps it green and rids it of the metallic taste you sometimes get. now follow your recipe.
exactly the same trick/recipe works for spinach, btw
I'll try it, but the uniqueness of this recipe is the water or steam never touches the green. This dries it out in a really nice way, especially the otherwise celery-ish texture of the stalk.
ReplyDeleteI don't mind wet greens, steamed greens, etc, but it's the utter dryness of this approach that makes it different and appealing, so I'm skeptical about blanching in this case.
Also I don't taste any metallic taste here, and I'm not sure result could really taste much better. Different, sure, but not not better!