sautéed home-grown rainbow Swiss chard with garlic and lemon

by Heguiberto on April 25, 2011

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I’ve made this delicious recipe before but this time around it is even more special to me because this Swiss chard has Potrero Hill terroir. That’s right! My community garden plot has finally produced its first crop.

sautéed rainbow Swiss chard with garlic and lemon

sautéed rainbow Swiss chard with garlic and lemon

I was able to harvest this batch of tender, shiny chard leaves from my thriving plants. They are clearly enjoying soaking up the California sunshine and Pacific breezes in the windy heights of Potrero Hill. What an exciting moment! We’ve been working on this garden since February and it is finally paying off. Now I’m really looking forward to harvesting the different types of kale and the sweet peas soon.

one of the Swiss chard plants in my community garden plot

one of the Swiss chard plants in my community garden plot

fresh rainbow Swiss chard from my community garden plot

fresh rainbow Swiss chard from my community garden plot

This dish is very simple to make. In the original post, I used Meyer lemon. This time I used a squirt of Lisbon lemon at the end just to give a hint of sourness. This is a perfect side dish of greens to accompany almost any meal. I served mine with Pindzur, rice and cranberry beans. Yum!

sautéed home-grown rainbow Swiss chard with garlic and lemon

14 leaves Swiss chard, stems cut into ½ pieces, leaves roughly cut into large pieces or left whole
4 tbsp extra virgin olive oil
3 cloves garlic, cut into slivers
Freshly ground black pepper
Kosher salt to taste
Juice of ½ Lisbon lemon

Add oil to a skillet on high. Add garlic and sauté for a couple of seconds until aromatic. Add chard stems and cook for a minute. Add chard leaves. Shake the pan a couple of times to coat leaves with olive oil. Cover and vigorously continue to shake the pan to cook leaves evenly. It’s ready when volume has reduced by half, about 3 minutes. Add lemon juice, transfer it to a platter and serve.

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{ 7 comments… read them below or add one }

Heavenly Housewife April 25, 2011 at 5:26 am

There are few things as satisfying as eating food that grew through your own garden. Every day I look out the window to wait for my little white flowers to turn into strawberries :D. The rainbow chard is a work of art.
*kisses* HH

Faith April 25, 2011 at 4:23 pm

Your swiss chard is seriously stunning! I’ve never had rainbow swiss chard before but I’ll definitely be looking for it at the farmers’ market. I love how it’s from your community garden plot…there’s nothing like growing your own produce!
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Su April 26, 2011 at 1:42 am

This looks simply fabulous. I haven´t tried many ways of cooking the swiss chard, mainly in soup, but this seems just delicious :)

Tom @ Tall Clover Farm April 26, 2011 at 11:22 am

Congrats on that fresh sauteed and served up platter of rainbow chard. I like chard but love Kale. Consider a plant or two in your plot. I recommend a variety that has many names: Lacinato,Dinosaur or Italian Kale. It should thrive during your cool bay area summer and it’s rich green with great flavor and texture and recipe potential. I also love sprouting broccoli and English variety that has pencil thin stalks, the more you cut the more it grows new sprouts. Happy Gardening my friends, and say hi, to that handsome Clarence.
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rita tower April 26, 2011 at 1:17 pm

Wow, those greens look very calcium rich and extremely organic. You must feel so integrative and proud to have grown them yourself.

Heguiberto April 26, 2011 at 2:54 pm

Rita: Yes lots of calcium, and yes again I am proud. To me this urban farming has been a very humbling experience. It’s incredible how difficult gardening can be.

Tom: Thanks! I am with you too, I love kale and its relatives in the Brassica family. The garden has Russian kale, purple kale, Lacinato, they are thriving. I should harvest some pretty soon. Clarence had a bit of cooked chard with his kibbles and quite liked it :)

Cheers!
H

tasteofbeirut April 26, 2011 at 5:18 pm

That swiss chard looks so vibrant and healthy! Love it! I adore swiss chard and I would have immediately stuffed it with rice and herbs lebanese style!
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