Swiss Chard… a farmer’s market treasure! By Nikki

Oberusel, Germany Farmer's Market

Oberursel, Germany Farmer’s Market

This past week, our school has been on holiday for October break. Allison and myself traveled to Frankfurt, Germany to visit our good friend Anne. I have traveled many places with Anne and together we have found local food markets to purchase goodies for our various holiday adventures. Last weekend, while we wandered in the local farmer’s market in the quaint town of Oberursel, I found Swiss chard at one of the large vegetable tents.

the colorful leafy, greens

the colorful leafy, greens

Chard is one of my favorite things to eat from my mother’s garden! Swiss chard is the colorful, leafy green. It can sometimes taste bitter, similar to kale; however, with butter and garlic, it sautes beautifully- and tastes delicious. Anne’s menu plan for the evening was to roast a cut of beef and serve with a red wine mushroom sauce that Anne’s mother used to make. At the market, we were happy to find green beans, fingerling potatoes, and this chard to compliment the meal.

rainbow stems

rainbow stems

My mother would cut the stems of this chard 3/4 of the way and throw the whole leaf with stem connected, into a pan of shallow water to steam. I prefer to cut the stems off at the base of the leaves, chop the stems into small pieces and saute them separately. Add the chopped stems to a pan of sizzling butter and garlic and saute for 7-8 minutes, stirring frequently.

yummy

saute in butter and garlic

I cut the big, chard leaves into strips and add them into the same pan as the cut stems.

cut and ready to steam

cut and ready to steam

Add about 1/3 cup water, put a lid on top and let it steam for 5-6 minutes. When it is ready, you should strain the cooked chard to let the water run off.

ready to steam

ready to steam

I have never been one to enjoy cooked spinach, so when I make chard, I don’t let it get to that point where it is wilted. I prefer my greens to remain leafy with a slight crisp, and the beauty of chard is that you can cook it to your preference. We served ours with skirt steak stuffed with a sauteed zucchini and mushrooms, topped with a red wine, mushroom sauce. We also ate sides of steamed green beans and roasted, fingerling potatoes. Our German farmer’s market adventure turned into a beautiful plate of deliciousness! Thank you Anne for a wonderful meal…

Enjoy!

Enjoy!

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