my parents (more like my dad) normally saute their veggies with just salt. maybe garlic if they’re feeling fancy, but usually only when i’m home to mince the garlic. so this garlicky swiss chard with olives, parmesan and raisins registers as “fancy” to them. i don’t think so, but if you’re on their wavelength, then this is great if you need a veg for a potluck or need a little somethin somethin beside salt and maybe garlic. it’s also perfect to infuse some natural greenness into your body before eating too much candy tonight. yes, i am the person who blogs about chard on halloween.
i can’t say i have any big plans tonight, though hopefully there’s some studying involved (midterm on wednesday, sob). as a self-professed wimp and someone whose first reaction to stress, anger, frustration, loneliness, etc is usually crying, scary halloween things aren’t my fave. i went to a halloween night at a theme park back when i was in high school, and i was ready to sit out in the brightly lit haven called the Food Court after one maze. one, where the actors were more surprise-based than horror and creepy and gore-based. so really, i’m not too torn up about my lack of a spirited halloween this year.
but anyways, i love chard. it’s sweet in an earthy, vegetal way that i love. there’s no bitterness (kale), stringy bits (pea shoots), or irony aftertaste (spinach), only tender leaves and slightly crunchy stems. and then there’s some raisins involved, because i like adding a pop of sweet juiciness (they plump up ever so nicely when nestled amongst the hot chard) to everything. the briny olives and salty parm help this side dish stay on the savory side.
1 year ago: Quinoa Pilaf with Swiss Chard and Dried Apricots
2 years ago: (Vegetarian) Egg Gratin with Swiss Chard and Cherry Tomatoes (what can i say i like my swiss chard in oct)
3 years ago: Basic Waffles, Vegan Apple Pie Smoothie
Garlicky Swiss Chard with Olives, Parmesan and Raisins
2 cloves garlic, minced
1/2 onion, chopped
1 bunch of chard, chopped
1/4 cup raisins
1/4 cup a handful chopped olives (these pictures have kalamata olives)
1/4 cup grated parmesan
Heat some oil in a large skillet. Saute the garlic and onion until the onion is translucent. Add the chard, and saute until tender. Remove from heat, and stir in everything else. Add salt to taste. Serve hot!