Friday night meal, post 3.
Look how gorgeous this rainbow chard is!!
This next picture was snapped as my husband chopped the leaves. So pretty!
I wanted to do something a little different than what we have done in the past with Swiss chard (e.g., something other than sautéing it in olive oil and garlic). So I found a recipe using olives and lemon. The flavors ended up working really well with the risotto: they were a nice, salty compliment to the creamy dish.
Swiss Chard with Olives and Lemon
(from Bon Appétit)
3 large bunches Swiss chard (about 2 1/4 lbs. total)
5 tbs. extra-virgin olive oil, divided
1/3 c. quartered pitted oil-cured black olives (2-3 ounces)
2 garlic cloves, crushed
1 tbs. fresh lemon juice
Cut stem from center of each chard leaf. Slice stems crosswise into 1/4-inch pieces; place in medium bowl. Cut leaves crosswise into 1 1/2-inch-wide strips.
Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender, 3-4 minutes. Add chard leaves. Cook until just tender, stirring occasionally, about 2 minutes. Drain in large collander, pressing out any water. Note: this can be made 2 hours ahead. Let stand in colander at room temperature.
Heat 4 tbs. oil in heavy large skillet over medium heat. Add olives and garlic. Sauté until fragrant, about 2 minutes. Add chard and chard stems. Toss until heated through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and remaining 1 tbs. oil; season to taste with salt and pepper. Transfer to bowl and serve.
Here is how the Friday night meal turned out:
The chard was delicious with the risotto, and the parsnips and carrots were like dessert (sweet and buttery). Thank you, Farm Share, for this delicious meal!