Chard in the Cast Iron Skillet

Chard in the Cast Iron Skillet
How I cook my chard most days

How I cook my chard most days

You already know how I feel about chard; I could eat the stuff for breakfast. So you might like to know how I cook it most days.

  • 1 bunch chard
  • 2 tablespoons olive oil, clarified butter, (or my favorite, thyme infused clarified butter)
  • 1 cup red onion, halved and sliced thinly crosswise
  • 1/2 to 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon sweet paprika
  • 1/2 teaspoon salt (to start)
  • Grindings of black pepper
  • 1/4 cup slow-roasted tomatoes
  1. Remove the chard stems and save for another use. Slice the leaves into 1/4″ strips, then crosswise into 1″ pieces. Set aside.
  2. Heat the oil/butter in a large cast-iron skillet. Add the onions and sauté until caramelized. (This may take awhile… be patient.)20140203_111326
  3. Add the spices, salt and pepper. Sauté another minute or two, then add the chard. (The salt will help maintain the chard’s color during cooking.) Cook the chard on medium heat up to your liking. (I don’t cook it much, but traditionally, it’s cooked until it’s dark and silky.)
  4. When it’s almost done, add the tomatoes and enough salt to taste right. (It may take a lot.) Cook for just a minute or two, and serve. (Once you add acid, like tomato, the color of the greens can turn more muddy, both because acid discolors things in a cast iron skillet, and acid turns gorgeous greens into army greens. So…) Serve the dish soon after adding the tomatoes.

*Note: I supposed you don’t really need a cast-iron skillet. It’s just that I use mine whenever I possibly can!  (Don’t use it when you are cooking acidic foods, or very light colored foods.)

 

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