There has been lots of P&W (Pruning and Weeding) around here, needless to say there is also lots of sore muscles. The Winter garden is coming to an end and it is time to harvest some of the veggies and herbs.
|Kale, Swiss Chard and Broccoli.|
|Parsley, Dill, Rosemary, Sage, Thyme and Cilantro in the Herb Garden.|
Today I gathered a bowl full of Swiss Chard for my lunch. My standard way to prepare Chard is by sautéing it, I prefer to save the tender small leaves for a salad.
|Rainbow Swiss Chard|
I'm sure there are a thousand different ways to prepare this nutritional vegetable, however this is my favorite recipe.
Swiss Chard in a Tomato and Garlic Broth
1 bunch of Swiss Chard, rinsed and chopped into large pieces
2 tablespoons Olive Oil
2 cloves of Garlic, finely sliced
1 8 oz can of Tomato Sauce
1 1/2 cups of Chicken broth
1 teaspoon Smoked Paprika
In a saute pan, over medium heat, add olive oil. Add finely chopped garlic and cook until the garlic turns a toasty, brown color. Add in the chicken broth, tomato sauce and smoked paprika. Stir ingredients until they are combined. Turn heat up to medium high and cook until broth starts to boil. Add in chard and turn heat down to a simmer, cover with a lid and cook for 15 to 20 minutes.
Serve with crusty french bread and garnish with parmesan cheese.
Even though I made this side dish my lunch, it also goes nicely with some Roasted Chicken and Mac and Cheese.
Hope you have a wonderful weekend!