[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.
PREPARATION:
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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Mary-Anne
"It is never too late to be what you might have been"
- George Eliot (1819 -1880)
Mary-Anne
"It is never too late to be what you might have been"
- George Eliot (1819 -1880)