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It’s challenging for me to find vegetable sides that my daughter will eat without having to be pushed. Last night, I was trying out the new Meatless cookbook and we tried the Swiss chard recipe from it. It was maybe the first time I had served chard to Clara, and now she says it’s her favorite. It’s a super easy recipe that you can pretty much commit to memory after your first time you make it. And it’s a recipe that you could apply to any leafy greens.

Saute-Steamed Swiss Chard (courtesy of Meatless)

1 1/2 pounds Swiss chard, tough stem ends trimmed

1 tablespoon plus 1 1/2 teaspoons olive oil

3 garlic cloves minced

1/2 cup water

1 lemon cut into wedges

1. Wash chard well and drain. Separate the leaves from the stems, and cut the leaves into 1/2 inch ribbons. (We were pretty sloppy with how we cut the leaves and it was fine.) Cut stems into 1/2 inch pieces, and keep them separate from the leaves.

2. In large pot of Dutch oven heat olive oil over medium. Add garlic and cook til golden—about 1 minute. Stir in the chard stems and reduce the heat to medium-low, cover and cook til stems have softened…approximately 3-5 minutes.

3. Add the damp chard leaves and the water (we may have forgotten to add the water and it still worked out—this is that kind of recipe where you can totally mess up and it still is great). Cover and cook, stirring occasionally, until the greens are completely wilted and tender–approximately 3-6 minutes. Season with salt and pepper. Serve with lemon wedges on the side (we used Meyer lemons we scored at Trader Joe’s and their sweetness was perfect.)

 

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