Wednesday, October 16, 2013

Braised Chard with Olive Oil and Rice

A few weeks ago, my friend Suzanne commented that she thinks chard is beautiful, but she doesn't like it. I've been in that camp until this summer. Now, I'd say that I'm "learning" to like small doses. And this recipe below is one of the recipes we've made a couple of times. Cooked chard tastes like strong cooked spinach--a little grassy--so it goes well with things that would go well with spinach. So, when we got chard (and white carrots!) from the Colvins this past week, we made this recipe again!

Braised Chard with Olive Oil and Rice
~adapted from How to Cook Everything, 10th ann. edition

  • 1/2 pound chard, washed and trimmed*
  • 1/3 c. olive oil
  • 2 small carrots, roughly chopped
  • salt and pepper
  • 1/3 c. white rice
  • juice of 1/2 a lemon
*original recipe calls for 1 pound; we get about 1/2 pound at a time in our share, and that is PLENTY for me in this recipe. In addition, I upped the rice from 1/4 cup to 1/3 cup. 
  1. Wash chard again (one washing isn't usually sufficient for leafy greens!). Slice ends off stem--any frayed or "old" looking ends. Separate leaves from stems. Slice stems (like you would celery) and cut leaves into wide ribbons. Keep separate.
  2. Put all but a tablespoon of the oil in a large skillet over medium heat. When hot, add chard stems and carrots, sprinkle with salt and pepper, and cook about 15 minutes, stirring occasionally. 
  3. When chard is tender, add chard leaves, more salt and pepper, the rice, and 1 3/4 cups water. Cover and simmer for about 30 minutes, or until water is absorbed (you may have to lower the heat). You're looking for a moist mixture, not a soupy one. 
  4. Can be served hot or at room temperature. Before serving drizzle with remaining olive oil and lemon juice.
~serves 4-6

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