Fresh swiss chard is a wonderful green and easy to saute up, like spinach or kale, but even prettier. It’s easy to grow in a small garden and you harvest like lettuce.
Grab about a pound of chard for two people, trim out the stems, and chop all up with onion and garlic, to taste.
Start by sautéing in olive oil for about 5 minutes (until soft-ish) the chopped stems and onion pieces, add the garlic, then the chopped chard leaves. Add salt and pepper and a tablespoon or so of balsamic vinegar, to taste.
Swiss chard goes along with any meat and I like to think it’s perfect with a Willanette Valley Pinot Noir, like this 2017 from Willamette Valley Vineyards we found on our last trip up to Oregon.
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