Steamed Swiss Chard
- 3 pounds fresh Swiss chard
- Salt to taste
- 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.
Only you will be able to view, print, and edit this note.Add Note