Friday, December 23, 2011

A delicious and easy side dish

I am always trying to get more vegetable dishes into the weekly menu, especially if they are dark leafy green veggies.  Remember the chard cooks way down, so using 2 or even three bunches in not an unreasonable amount.  The anchovies in this recipe are the secret ingredient since Joe HATES anchovies.  I tasted it first to see if the flavor was strong and found instead that there was no "fishy" flavor to it, just a warm, buttery, nutty, aftertaste that you can't quite put your finger on.  (BTW, he loved it!)  It is so delicious with the feta that you could actually use this to put on top of a homemade pizza (Boboli) or make an open faced hot sandwich on a toasted French baguette.  You could even add some beans and sliced ham to this and serve it with some corn bread on the side.  I could keep going on and on but I won't.  Makes a great side dish with any protein.


1 to 3 bunches of Swiss chard, stems and leaves separated and chopped
3 Tbl olive oil
1 medium to large onion, sliced
2 cloves of garlic, crushed and minced
2 anchovy fillets
Freshly grated nutmeg or 1/8 tsp grated nutmeg
Salt and pepper to taste (you may not need the salt because of the anchovies and feta)
1 cup of grated parmesan cheese or crumbled Feta

Thoroughly wash and chop the chard stems and leaves into bite-sized pieces.  Bring a pot of water to a boil and salt the water.  Add the chard stems and leaves, blanche for about 3 to 4 minutes.  Drain well in a colander or sieve in the sink, press out any excess moisture.
In the same pot, heat the olive oil over medium heat.  Add the anchovies and allow them to melt into the oil.  Add the garlic and cook for about 1 to 2 minutes, until translucent.  Add the chard, sprinkle with nutmeg and continue to cook, stirring occasionally for about 10 minutes.  Top with the cheese and allow it to melt in.  Add salt and pepper.  Serve warm.

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