Steamed Swiss Chard

Recipe from

Oxmoor House

Ingredients

3 pounds fresh Swiss chard
Salt to taste

Preparation

Remove stalks and tough stems from Swiss chard; wash leaves thoroughly, and tear into bite-size pieces.

Place in a Dutch oven (do not add water); cover and cook over medium heat 4 to 6 minutes or until tender. Drain well; add salt to taste.

Serving Suggestion: Swiss Chard may be served with Oil and Lemon Sauce.

Note:

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note