Braised Chard With Cilantro


This recipe was given to us by Loiis Niven, one of our CSA members. It is from Deborah Madison's Vegetarian Cooking for Everyone.

2 large bunches chard, about 2 pounds, leaves sliced into 1 inch wide ribbons
1 1/2 cups of the chard stems, trimmed and diced
1 onion, finely diced
1/2 cup chopped cilantro
1/3 cup olive oil
1 tsp Paprika
1 garlic clove, minced
Salt and pepper

Place all ingredients in a wide, heavy pot with a few pinches of salt. Add 1/4 cup water, cover tightly and cook over low heat for 45 minutes. Check once or twice to make sure there is enough moisture. If anything is sticking, add a few tablespoons of water. When done, taste for salt and season with pepper. The chard should be silky and very fragrant.

The taste is worth the long cooking time. Also yummy is your fresh dill in place of cilantro.

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