Swiss Chard with Tarragon Butter

If you can't find Swiss Chard or you find that it is a little pricey try chopped kale. It works!
Swiss chard is actually a member of the beet family. There are several varieties, including ruby chard. It is grown for its green leaves and celery like stalks. Chard is available year round but is in season locally during the cooler spring and fall seasons. It is a good source of vitamins A and C and also iron.

Kale is in the cabbage family and resembles Swiss Chard. It is also best when grown in cool climates and is high in vitamins A and C, folic acid and iron.

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound Swiss Chard, fibrous stems and ribs discarded, leaves coarsely chopped, washed and dried
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon white wine vinegar
  • 1 ½ tablespoons fresh tarragon, chopped (or 1 teaspoon dried)

    Instructions:

    Melt butter in microwave, remove and add tarragon.

    Heat the oil in a large skillet over medium high heat. Add the garlic and cook until fragrant. Add a big handful of the Swiss chard and cook, tossing often until it has collapsed enough to add more.

    Continue adding in batches until it is all in the pan and cook until tender, 2-3 minutes.

    Add vinegar and toss. Season to taste with salt and pepper.

    Remove from heat, cover and allow to steam about 5 minutes. Add tarragon butter to chard and toss to coat. Serve warm.

    Cooking Wiser:
    Decrease butter to 2-3 tablespoons and add about 1-2 tablespoons EV olive oil to dress the greens.