It was quite the bummer a few weeks ago when I got ready to make collard greens and realized that I had Swiss chard instead. (oops - the trials and tribulations of CSA cooking) I make a terrible vegetarian because I don't know my greens from a hole in the ground.
I needed to use up the Swiss card, though, so I scoured the interwebs for a quick and easy recipe and found a recipe for Sauteed Swiss Chard with Parmesan Cheese on Allrecipes.com With a couple tweaks. I've been eating mainly vegan for a month now (progress, not perfection) so I made the recipe without cheese first, and then added some to my boyfriend's half. I also cut down on the oil and butter. Ain't nobody got time for that.
- 1 tablespoon olive oil or vegan margarine
- vegetable stock
- minced garlic - as little or as much as you like (but at least one tablespoon)
- 1/2 red onion, diced
- Melt vegan margarine or heat oil in a large skillet (or grill pan because all of my other pans were in use) over medium-high heat.
- Stir in the garlic and onions and saute until soft. Add vegetable stock if/when oil/margarine is absorbed and you need more liquid.
- Add the chard stems and white wine or vermouth
- Simmer until the stems begin to soften. (~5 minutes)
- Add chard leaves and cook until wilted.
- Stir in the lemon juice (and cheese if you plan on using some). Season with salt to taste.
The verdict - I like collard greens better than Swiss chard. Maybe I was just disappointed because I like collard greens so much and had wanted to have them for dinner. Or maybe they would have been better with some vegan Parm. My boyfriend liked them. He said the Swiss chard tasted like spinach. I don't really like spinach by itself (unless it's in a salad) so maybe that's why I wasn't the biggest fan of this side dish? But I'm not giving up...I really might try this recipe out again once I get some vegan cheese...