I have been telling people for a long time about my dislike of beets. Now it’s time to clarify: I hate beets, but I like beet greens very much. Sadly, I don’t eat them very often, because I never see them in the grocery stores without the roots attached.
Swiss chard is a great substitute for beet greens and for spinach too. The vegetable is packed with vitamins and doesn’t leave your teeth feeling like they are coated like spinach can. I grabbed a bunch when I was at the Dufferin Grove Organic Farmers’ Market and it, along with the tomatoes, garlic and basil I scored there, go into this recipe.
Swiss chard in the market.
Swiss chard in my house.
Sautéing the onions and Swiss chard stems.
Swiss chard leaves, garlic, basil, paprika and tomatoes are added.
Into the baking dish,
and sprinkled with Parmesan.
It may not look like much, but Braised Swiss chard tastes fantastic.
Braised Swiss Chard
1 bunch Swiss chard
1/4 cup butter
1 onion, chopped
2 cloves garlic, chopped
2 Tbsp slivered basil
1 tsp paprika
1 cup diced tomatoes, fresh or canned
Preheat oven to 400°F.
Remove stems from Swiss chard and slice into 1/2 inch pieces. Slice leaves into 1/2 inch thick slices. Heat two tablespoons butter in large skillet on medium heat. Add onions and stems, sauté one minute, cover and cook for three minutes or until softened. Add chard leaves, garlic, basil, paprika and tomatoes. Sauté for one minute. Cover and cook for 10 minutes or until vegetables are tender.
Transfer vegetables and any liquid to a baking dish and dot with remaining butter. Sprinkle with Parmesan.
Bake for 10 to 15 minutes or until cheese is melted.