Prep: 10 minutes Cook: 3-5 minutes
Serves:Makes about 6 cups
Dave DeGraaf lives next door to my sister, Carol, in Michigan and has a HUGE garden in the back of his home. He supplies the whole neighborhood with food, and still has plenty left over. He also brings over McDougall-style recipes for us to try (when I am visiting, and also when I am not there) and this year was no exception. Our favorite this year was his recipe for Swiss chard. We ate it warm, cold, and even spread on pizza crusts (see hints below). This recipe can easily be modified according to the greens you have available, we were there during the Swiss chard harvest, and boy was it delicious!! Dave picks his chard by the bushel, so I have adapted this to the usual amounts of chard that you'll be able to find in your local market. This recipe may easily be doubled, or tripled, and it will keep for several days in the refrigerator after it is cooked.
- 3 bunches Swiss chard (about 2 pounds)
- 1/8-1/4 cup almond meal
- 1/4 tsp garlic powder
- dash sea salt
- several twists freshly ground black pepper
Clean the chard, remove stems, and coarsely chop.
Place in a steamer basket over boiling water and steam for about 3 minutes. (If you decide to use the stems as well, place the chopped stems in the steamer basket first and steam for 2 minutes before adding the chard leaves.) Remove from steamer and drain well. Place in a large bowl. Add 1/8 cup almond meal and the remaining seasonings and toss well to mix. Taste and add a bit more almond meal if you'd like a richer flavor.
Hints: This is delicious warm, or at room temperature. We even ate it cold for breakfast the next day! We also used it as a topping for a pizza crust by spreading the seasoned greens over the uncooked pizza crust in a thin layer, adding some sliced mushrooms, sliced onions, and sliced red peppers and grilling for about 10 minutes on the gas grill outside. We all agreed it was surprisingly wonderful.