Monday, March 28, 2011
Simple Sautéed Fresh Spinach or Swiss Chard
Spinach for as many as you are serving, about ¼ pound per person, depending on the serving size
Swiss chard, about 1 bunch for 2 servings, stems removed, washed well, cut into ½-inch strips
Olive oil, about 1 tablespoon per serving
1. Place your spinach or chard in a non-aluminum pot big enough to hold your quantity of greens. Add 2 tablespoons of water and up to 3 tablespoons of olive oil.
2. Cover the pan and cook on low heat. The spinach will begin to wilt and give up its water. The chard will have the washing water still clinging to it; it will also begin to wilt but more slowly than the spinach. Stir to turn the uncooked spinach or chard toward the bottom surface of the pan. Keep stirring and cooking until all the spinach is cooked. With the chard, turn the heat to low, cover the pan and simmer for about 10 minutes until tender.
3. Serve immediately. You can also hold it for a short while after cooking. Rewarm gently before serving.
I never find it necessary to add salt because of the high oxalic acid in the spinach.
To add garlic, mince or press several garlic cloves into the spinach or chard at the same time as you add the water and oil.
Makes as much as you desire or your pot will hold
My own devising