How I cook bright lights chard varies only a little. Sometimes I just steam it. But for a little more flavor, I learned this simple way from a chef that stayed with us last year.
I have only a few things in my garden. Because of our impending move, I didn’t plant stuff that I knew I wouldn’t be here to harvest. Smart, but sad at the same time.
But I went out today to grab something green for my lunch. Came back with an armload of chard, some celery, and a few tomatoes.
Start by prepping the veggies. Smash 2-3 cloves garlic and chop roughly. Add to a heavy saucepan with 1-2 teaspoons coconut or olive oil. (I like to use a 5 qt saucepan due to the volume of chard before it’s cooked.) Add some chopped celery. I have celery growing in my garden and it’s so much more flavorful than what’s grown for stores. Before I turn the heat on under the pan, I prepare my chard by washing it, chopping up the stems in about 1/2 inch pieces and rolling up the leaves all together and cutting crosswise every inch or so.
Chop a tomato too.
Saute the garlic and celery in the oil for 30 seconds. Add the tomato and chard stems. Saute for a minute, then add 1/2 cup of water or vegetable broth. Turn to medium-low and simmer covered for about 5 minutes. Add all the chard leaves, stir. Cover and simmer another 3-4 minutes or until thoroughly wilted. Lightly season to taste with salt and pepper. I like to add a splash of raw apple cider vinegar to my serving!