Whenever I'm batching it in the summer, swiss chard is my veg fallback. I don't know what it is about it, but I just love pan frying it with some butter, avocado oil, bacon fat or tallow along with garlic scapes and adding a bit of salt. It's super simple, and an easy way to get some extra greens into my diet.
Here's a break down of how I do it:
Method
- Rinse the Swiss chard under cold water to remove any dirt. Pat dry with a kitchen towel or use a salad spinner to remove excess water.
- Separate the stems from the leaves. Chop the stems into small pieces (about 1/2 inch) and roughly chop the leaves.
- If using garlic scapes, trim off any tough ends and chop them into 1/4-inch pieces.
- Place a large frying pan or skillet over medium heat. Add your choice of cooking fat (butter, avocado oil, bacon fat, or tallow).
- Once the fat has melted and is hot, add the garlic scapes to the pan. Sauté for 1-2 minutes until fragrant, being careful not to burn.
- Add the chopped Swiss chard stems to the pan. Sauté for about 3-4 minutes until they start to soften, stirring occasionally.
- Add the Swiss chard leaves to the pan. Cook for another 2-3 minutes, stirring frequently, until the leaves are wilted and tender.
- Season with salt to taste. Stir well to combine.