Try this Cooking Red or Swiss Chard recipe, or contribute your own.
Suggest a better descriptionSoak thoroughly in cold water: 2-3 pounds of red (or Swiss) chard, including the stems (which are quite tasty when cooked) Get all of the mud and grit off, unless you like crunchy things in your food. Slice crosswise into strips and place in a large flat shallow saucepan that has a lid. A teflon pan with a glass lid is perfect for this. Add 1 -1/2 cups cold water, one stick butter, and a pinch of salt. Bring to a boil slowly, then immediately turn the heat down to simmer. Allow to simmer covered, stirring occasionally until the white stems of the chard have turned transparent. Remove from heat; however do not drain the liquid off and stir in one individual-sized carton of small curd cottage cheese (the kind with chives is good). Do not reheat once you have added the cottage cheese, since it will curdle and separate. Serve warm in bowls with lots of crusty sourdough bread.
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Serving Size: 1 Serving (1361g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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