A Quickie: Swiss Chard Re-Upped

November 24, 2009

The plan is to soon discuss that heralded yet often untold and misdirected story called Thanksgiving. Some mental notes have even been collected. As if you truly care. This culinary holiday has been historically butchered ever since Abraham Lincoln proclaimed turkey day a national holiday in October, 1863—the birthplace of and starting point for “surviving the holidays?” It has always been mystifying how Thanksgiving could be established right during the chaos of the Civil War…sandwiched between the battles of Chickamauga and Chattanooga and during the siege of Knoxville. A siege and a feast do not seem overly compatible.

I would surmise that Hallmark and other marketing and retailer wunderkinder played a central role in that ill conceived nexus between this week and Xmas. “Black Friday” 3 days henceforth? Sounds like a dark pilgrimage which is rather faux.

Before I launch into the Plymouth Rock conquistadors of 1621 A.D., this hasty side dish will have to suffice.

SWISS CHARD & SHALLOTS, ET. AL.

3 T extra virgin olive oil
2 shallots, peeled and finely chopped
1 plump fresh garlic, peeled and finely chopped
1 t red pepper flakes

3 bunches Swiss chard, rinsed well and dried
3 T apple cider vinegar
Sea salt and freshly ground black pepper

Cut off and discard chard stems and any tough center ribs. Thinly slice leaves into ribbons.

Heat olive oil in a heavy, large skillet over medium high heat. Add shallot, garlic and pepper flakes and cook, stirring often, until softened but not browned, about 2 minutes. Add chard, vinegar, salt and pepper, then continue cooking, tossing often, until wilted and softened, about 3-4 minutes.

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One Response to “A Quickie: Swiss Chard Re-Upped”

  1. fran padow Says:

    Will you make this and braised shallots for Thanksgiving? One can never have too many vegetables!


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