Tuesday, 30 July 2013

Swiss Chard with Garlic, Chile & Cranberries

This is a very quick and easy dish to put together, and the robust greens are terrific with a bit (or more!) of garlic, a little hit of heat, and a touch of sweetness from the cranberries.

I'm giving quantities for the garlic and chile, but really, quantities will depend very much on what you like and how strong it is. The garlic is cooked, so I think it's hard to put in too much (unlike with raw garlic) but chile varies so much and so does people's tolerance for it. I just try to remember that more can always be added, but once it is in it's in!

I am working hard to use up the last 6 or 8 heads of garlic from last year. We have already pulled this years' garlic and it is curing in the garage, so I have about 2 weeks to do it. Otherwise it hits the compost. I'm actually pretty amazed that we managed to use as much garlic last year as we did. This years crop is a fair bit better though, so I'll need to use even more.

4 servings
20 minutes prep time

Swiss Chard with Garlic, Chile & Cranberries

3 to 4 cloves of garlic
1/8 to 1/4 teaspoon ground red chile (cayenne)
OR 1 small dried hot chile, roughly ground or flaked
OR 1 small fresh hot chile, finely minced
1 bunch (12 to 16 leaves) of Swiss chard
1 tablespoon mild vegetable oil
1/4 cup dried cranberries OR raisins
1/4 teaspoon salt (about: to taste)

Peel and mince the garlic. Wash, trim and mince the fresh chile pepper, if using a fresh one. Cut the stems from the chare, wash and trim them, and chop them into bite-sized pieces. Wash the chard leaves well, roll them up and chop them, then set them aside to drain thoroughly.

Heat the oil in a large skillet, and add the Swiss chard stems along with a tablespoon or two of water. Cook until softened and perhaps slighly browned - you should consider them just shy of being done to your liking, since they will now be cooked for only a couple of minutes longer.

Add the garlic, chile, cranberries and salt, and mix in well until the garlic is fragrant, about 1 minutes. Add the chopped green leaves, and mix them in well. Continue to cook and stir in the leaves until they are all evenly and completely wilted. Transfer to a serving bowl and serve.


JennaMF said...

Hi Ferdzy,
Which type of garlic keeps till July? I've only seen softneck garlics do that, and not very well.

Ferdzy said...

Hi Jenna;

Not sure which one that would have been but we were growing Azores, Bogatyr, Ferganskij, Fish Lake, Foundling (we found it in a local ditch...), and Tibetan that year. Also, whatever varieties you are growing, they will do better some years than others, depending on the weather - an ideal year will have them growing steadily to full growth, then a good dry and relatively warm period in which they start to die down.