July 6, 2016 by dgarnett2013
Swiss Chard (leaves and stems) with Marjoram: A Girl and her Greens by April Bloomfield
Serves 4 – 6 as a side
- sea salt
- 900g green Swiss chard (2 – 3 bunches), stems and leaves separated
- 55ml extra-virgin olive oil
- 1 medium red onion (about 350g), finely diced
- 1 tsp Maldon salt
- 2 medium garlic cloves, sliced
- 2 five-finger pinches of marjoram leaves
Bring a large pot of water to a boil and add enough sea salt so it tastes lightly salty.
Add the chard leaves and cook just until they’re tender and tear very easily, 1 – 2 mins.
Drain the leaves well, let them cool, lightly squeeze them to get rid of some of the water, and roughly chop them.
Heat the oil in a medium pot or casserole over high heat. When the oil shimmers, add the onion and salt, reduce the heat to medium-low, and cook at a steady sizzle, stirring occasionally, until the onion is soft and lightly browned at the edges, 12- 15 mins.
Meanwhile, toss the garlic and marjoram together on a cutting board, and chop them very finely until the mixture looks a bit like blue cheese.
Add the garlic mixture to the onions, stir, and cook until the garlic is golden brown, about 3 mins.
While the garlic cooks, trim off any brown bits from the chard stems and thinly slice the stems.
When the garlic has browned, add the stems to the pot. Stir, cover, and cook, stirring now and then until they’re fully tender, about 12 mins. Add the chard leaves to the pot, cover the pot again, and cook, stirring occasionally, for a few minutes to let the flavours mingle.
Eaten the day Bam Bam, Jonah and Jessamy came over.