Spring Picks: Rainbow Swiss Chard

Swiss chard is abundant in most gardens (and markets) from June through August.

| May/June 2010

  • Pair this rainbow swiss chard dish with a glass of Pinot Gris.
    Photo By Joe Lavine
  • 2008 Dundee Hills Cuvée Pinot Gris
    Photo Courtesy Sokol Blosser

Rainbow Swiss Chard with Toasted Garlic 
Serves 6

3 pounds Swiss chard
Salt for boiling water
2 tablespoons olive oil
3 large garlic cloves, finely shaved
Salt and pepper to season

1. Using a small knife, remove stems from chard and cut into 1-inch strips.

2. In boiling salted water, blanch chard for 30 to 45 seconds.



3. Remove from water and put directly into ice bath.

4. When chard is cool, remove from ice bath and wring out excess water with a towel.






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