We needed a side dish for our baked fish dinner a couple of nights ago. I'd planned to bring home some fresh salad greens from the high tunnel, but completely forgot to pick them after a long day weeding, hoeing, and fixing irrigation on the farm.
Checking the fridge, I found that the Swiss Chard and Lambs quarters I'd brought home a week before were still bright, crisp in all the right places and waiting for me to do something with them. We had almost enough chard for the two of us, so I added a handful of lambs quarters leaves to give us a few more bites. Not only was it simple to prepare, the dark green, bright white and deep red looked so pretty in the cast iron skillet!
Ingredients
Half pound of Swiss Chard and lambsquarters leaves
2 teaspoons of oil or butter (I used Walnut)
Dash of turmeric, or to taste
1 teastpoon Garlic powder, or to taste
Preparation
Wash and spin the greens. Chop the chard stems, and coarsely chop the chard leaves. Heat oil in the skillet over medium heat. Add the stems to the pan and saute for about 5 minutes. Add the remaining chard and lambsquarter leaves, and sprinkle with turmeric and garlic powder. Saute for another 5 minutes. Add a bit of black pepper if you like, then serve the greens hot. Enjoy!
