1 bunch red Swiss chard, washed and trimmed
2/3 cup beef broth
1/4 teaspoon salt
If Swiss chard is young and tender (see note), slice stems and greens into 2-inch wide pieces.
Bring broth and salt to a boil over Medium-High heat in a 3 to 4-quart sauce pan. Reduce heat to Medium, add stems to bottom of pot topped with leafy greens and steam covered for 5 to 6 minutes until tender and wilted. Stir greens halfway through the cooking time. Remove from pan with a slotted spoon and serve while hot.
For mature, thicker greens: Separate stem and leafy ends of greens. Cut stem ends into 1-inch wide pieces and leafy ends into 2-inch wide pieces. Add stem pieces to simmering broth and steam covered for 2 minutes. Add leaf ends and steam 6 minutes longer until leaves wilt.
No Nutritional Information Available
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