If you move quickly this can be on your table in less than 8 minutes from start to finish. I was looking at the contents of this week’s Kitchen Herbs Farm “CSA” style vegetable drop-off and noticed two medium sized bunches of chard that looked so fresh I could have eaten them raw… Instead of sticking them in the fridge, I decided to add them to my lunch which was already ready to be brought to the table. We quickly stripped the greens from the stem (you can cook stem separately as it takes more time), washed them, put them in a salad spinner to dry and chopped them up roughly. Meanwhile, get a large pan on high heat and add some olive oil and some chopped guanciale (cured pig’s jowl, which we just happened to have in the fridge) but pancetta, majestic ham, prosciutto, etc. would all work fine. Add a sliced onion and saute for a minute or two. I added a pinch of red pepper flakes then the chard and toss with your tongs. Keep the heat on HIGH.
After just a minute or so, and the leaves are wilted, transfer them to a serving dish and bring it to the table. Voila! So fast, so healthy, so incredibly delicious. I like things with a bitter edge so this dish was perfect for me. In fact, I found several notes of sweetness in it which I attribute to the stunningly fresh greens. This dish, with half a cup of rice is a perfect lunch time treat. Now for the rest of that vegetable/salad delivery… :)
P.S. Compare my reactions to this chard above and that of this wonderfully colored chard a couple of years ago, where the leaves were probably a few days old, and a bit too earthy…