Try This Ingredient: Swiss Chard, Two Ways

At some point, every cook encounters scary food - sometimes it's the degree of difficulty, and sometimes it's an ingredient that is intimidating because of the amount of work it takes. Swiss chard is scary because it's hard to prepare, and also because it can have a very bitter taste. But it's just so pretty! I saw bundles of it at the farmer's market and knew I had to try it at least once.

The first step to preparing Swiss chard is to separate the leaf from the stem. You could wash it first, but these things are big! (If you do wash it first, dry it thoroughly before proceeding.) Cut carefully along the edge of the stem, on both sides.

Here is a picture of the separated stem on top of the leaf

Now remove any bad spots from the leaves and cut into strips about an inch wide, reserving stems. Put the leaf strips in a bowl and, if you haven't already, wash them under cool running water.

Swiss Chard Saute

2 cloves minced garlic

1-2 cups halved and seeded cherry tomatoes

6-8 chopped Swiss chard leaves

Salt and red pepper flakes to taste

Coat the bottom of a large pan with olive oil, and saute the garlic over medium heat until fragrant and soft. Add cherry tomato halves and cook for 3-5 minutes, stirring constantly. Add the chopped chard one or two handfulls at a time (don't overload the pan) and wilt. Add 2 tablespoons of water if the pan is too dry. Add salt and red pepper flakes to taste.

I'm a big fan of "using the whole buffalo," so to speak. Swiss chard saute makes a great accompaniment to a lot of things (I think it would be good with steak or pork) but one of them is pasta with a creamy chard rib sauce, based on another of SimplyRecipes.com's wonderful dishes.

Pasta and Swiss Chard with Cream Sauce

2 cups chopped Swiss chard ribs

4 slices American bacon, chopped (optional for vegetarian or kosher fare)

2 T butter

1 cup heavy cream (or just milk if you're a fraidy-fat)

Approximately 200 grams of uncooked pasta (or rice for Celiac-friendly)

Salt and pepper to taste

Blanch the ribs in boiling water for 3 minutes; transfer to a colander to cool and drain. Saute the bacon in the pan until fully cooked; drain off rendered bacon fat. Melt the butter in the pan with the bacon; add the ribs and simmer for 3-5 minutes. Add cream and simmer until the mixture reduces by two thirds.

Meanwhile, cook pasta in a separate pot until just aldente. Drain and add to reduced sauce, stirring to coat. Season with salt and pepper to taste.