[gardeners] Etta's Ruby Chard

Shantihhh@aol.com (gardeners@globalgarden.com)
Thu, 1 Feb 2001 00:11:39 EST

I love eating at Etta's when I am up in Seattle and this is a favorite dish!  
Right now it's about all I have out in the garden.       

 *  Exported from  MasterCook II  *

                            Etta's Ruby Chard

Recipe By     : Tom Douglas, Etta's Seafood, Seattle, WA

Serving Size  : 1    Preparation Time :0:00

Categories    : Carolyn                          Chef/Restaurant

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2      bunches       ruby chard,

                        --washed, stems removed, leaves torn

   1 1/2  Tablespoons   olive oil

   2      cloves        garlic, -- minced

   1      ounce         chicken stock or water (to 2 ozs.)

     1/4                lemon

 Salt & pepper, -- to taste*  I use various pepper powders depending on the 
mood.  White  Pepper is always a favorite on veggies as it's not too sharp 
for anyone.


Heat olive oil over a medium-high heat in a large saute pan and add chard.  

Saute a minute or two and add the chopped garlic.  Squeeze the lemon over the 

contents of the pan, add a little water or chicken stock, cover pan and cook 

until chard is completely wilted.  Season to taste with salt and pepper.

NOTES:  You can also cook tender greens like escarole and spinach by this 

method.  If you like heartier greens like collards, mustards, kale or turnip 

greens, blanch them first in lots of boiling water until they are tender.  

Drain and then squeeze excess water out.  Then proceed with sauteing greens.

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