Chard Recipes


We ate this once last summer, and I still remember how absolutely delicious it was.  We used tilapia, which worked great.  I know it can be hard to figure out exactly how to use chard, and as a sauce or topping is one great way to temper its sometimes overly earthy taste.

1-2 cloves garlic, minced

1 onion, chopped

3-4 tomatoes, chopped into little chunks

3-4 handfuls of Swiss chard, chopped

1/3-1/2 cup fresh basil leaves, coarsely chopped

In large frying pan saute garlic and onion in 1 tablespoon olive oil until soft.  Add tomatoes and heat briefly.  Slowly stir in chard until wilted.  Add basil and cook a few more minutes.

2-3 fillets fresh halibut, trout, tilapia (or chicken would taste good, but you’d have to cook it differently)

Add to sauce and simmer over medium heat for a few minutes, turning fillets while still raw enough to turn without falling apart.  Continue to simmer until fillets are opaque.  Salt and pepper to taste.  Gently slide onto a warmed platter, keeping fillets intact.  Surround with sauce.  Squeeze with fresh lemon and serve with rice.

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