Swiss Chard and Rhubarb

[Guest guest]

Swiss Chard and Rhubarb

 

1 bunch Swiss chard

3 to 4 rhubarb stalks

1 tablespoon sugar

4 tablespoon butter

1/4 cup chopped parsley

salt and freshly ground pepper

 

Wash the chard well in cold water. Remove the stems and save for another use.

Bring a large pot of water to boil, add the greens and bring back to a boil. Add

some salt, blanch 3 to 5 minutes, until cooked tender.

Remove the coarse outer fiber and string from the rhubarb and cut the stalks

into 1 1/2-inch pieces. Place the rhubarb in a 2-quart saucepan along with the

sugar and a tablespoon of water.

Cover and sweat the vegetable over a slow heat until it cooks through and

collapses, about 6 to 8 minutes. Taste the rhubarb to make sure that it is not

too acid for your taste, and, if necessary, correct with more sugar or butter.

Put the chard in a dry skillet over medium heat to rid it of any excess water.

When the chard is dry, stir in the rhubarb and mix well. When everything is well

warmed, add the butter broken into pea-size pieces and toss to coat. Season to

taste with salt and pepper, add the parsley, and toss again. Serve at once.

Serves 4.

 

 

 

Stay in the know. Pulse on the new .com. Check it out.