I’m sure I could have staged this picture better, but I was just so hungry and it smelled so tasty that I couldn’t wait. I have been cooking swiss chard a lot lately. It’s heartier than spinach and doesn’t shrink up as small when sauteed, which I like. It’s obviously very nutritious and filling. Last night I substituted swiss chard for Broccoli Rabe in this recipe.
1 bunch swiss chard, cut out the center stem, cut into pieces and wash
1 T. olive oil
1/3 cup sun-dried tomatoes, rinsed of oil and sliced
1 tsp. red pepper flakes
1-2 T. gorgonzola cheese
Salt and Pepper
Saute swiss chard in olive oil in a big skillet on medium high heat. Once it starts to wilt, toss in the sun-dried tomatoes and salt/pepper and red pepper flakes. Turn off the gas and top with gorgonzola. Toss to mix in and serve immediately.
Notes: Note only did this taste great, the colors were beautiful. The green, red and white really worked well together.
Servings: 2 big servings
