Search recipe:
- Garlic Sauteed Swiss Chard
-
- 1 pound red or green swiss chard
- 1 tblsp olive oil
- 2 cloves garlic peeled and halved
- 2 tsp lemon juice
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- Directions
- Wash and trim chard then slice stems into 1/2" pieces and roughly chop leaves. Heat oil in a large skillet over medium heat then saute garlic in oil several minutes. Remove garlic and discard then add chard stems to skillet. Cover and cook over medium heat until crip tender about 4 minutes. Add chard leaves then saute stirring constantly until leaves are wilted about 1 minute. Season to taste with lemon juice, salt and pepper.
- Provided by:
- Kelly Saxer of Desert Roots Farm
Where You Can Buy Ingredients:
| Farmers |
|---|
|
A & M Farmers' Market
Adam Hatley and Mark Freeman Scottsdale, Arizona, 85250View details |
|
Abraham's Faith Garden
Concho, Arizona, 85924 View details |
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Crooked Carrot Farm
Clark Furlong Queen Creek, AZ, 85242View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
|
La Buena Vida Farm
Jerry Racicot Portal, Arizona, 85632View details |
|
New Roots Phoenix Urban Farm
View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
Yucca Ash Farm
Sonoita, Arizona, 85637 View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Golden Beet & Pomegranate Salad
Cook the beets - either boil them for 45 minutes or roast them at 375 degrees for an hour. Let cool. Peel and dice into 1/2 inch cubes.
In a medium skillet over high heat, bring diced beets, onion, vinegar, broth, liqueur, sugar, and orange peel to a boil, stirring often, until liquid is reduced to 2 tbsp, about 5 minutes. Let cool to room temperature.
Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.
