Wednesday, January 26, 2011

On the Side: Chipotle Cheddar Chard

We're all in need of a little more green in our lives--be that greenbacks, a green thumb, or green consciousness. I'd happily have a little more of any of that in my life, but one green thing I'm always searching for is new recipes for greens. Typically I make a batch of green soup to enjoy throughout the week. But sometimes that just doesn't cut it.

My default bunch of greens to purchase at the grocery or farmer's market is usually spinach or kale. However, in an attempt to bring versatility to our diet and knowing greens are the heavy lifters of good nutrients, I've been experimenting with other varieties and recipes.

Last week I grabbed a bunch of swiss chard and tried out this recipe from the new cookbook The Simple Art of Eating Well. My greens-hesitant husband asked for the leftovers in his lunch. The chipotle powder adds a delightful smoky edge to this tasty, cheesy dish.



CHIPOTLE CHEDDAR CHARD
(from The Simple Art of Eating Well)
Print This Recipe

1 lb chard
2 tsp canola oil
1 small onion, halved and thinly sliced
1 medium tomato, chopped
1/4 c. chicken broth or water
1/4-1/2 tsp ground chipotle powder
1/4 tsp salt
2/3 c. shredded sharp cheddar cheese

Wash chard and let water cling to the leaves (it helps steam the chard and keeps the dish room drying out); separate stems and leaves and chop.

Heat oil in a large skillet over medium heat. Add the stems and onion; cook, stirring often, until softened, 3-5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add the leaves; cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese on top and cook, uncovered, until it is melted, 1-2 minutes more. Serves 4-6.