Braised Chard


Braised Chard

1 bunch swiss chard chopped
1 onion, chopped fine
2 tspns paprika
1 tspn cumin powder
1/4 cup or so of cilantro chopped
1/2 cup white wine or water
2 cloves minced garlic
1 tspn salt
ground black pepper
2 tblspns olive oil or other fat (goose etc.)

Normally, with chard, you often have to treat the leaves differently from the stems. Not here, though. Put everything together into a covered dutch oven or stock pot over medium heat. Let it all boil together, making sure there is enough liquid, for about 45 minutes. This is fabulously rich. Serves 4 with a large chard bunch.
By Richard Geller. Posted to the PaleoRecipe Mailing List, Feb. 2001

My own recipe is similar to this one with the exception of the seasonings and larger pieces of onion. I use a pinch or two of nutmeg and dry mustard with the cumin and simmer about 20 minutes in broth, (either chicken or beef) depends which one I have or the proverbial bone stock. I make most greens this way. I vary the seasonings and cooking times to suit the taste and veggie.
By Oliva. Posted to the PaleoRecipe Mailing List, Feb. 2001
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