This recipe can be used with any of the greens in our shares. The cooking time will vary with different greens. If the greens are tough add a little (1/2 c) vegetable broth to keep the ingredients moist. Check to see if more liquid is needed every few minutes.
1 bunch Swiss Chard
1 Tablespoons olive oil
2 cloves of garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste
garnish: toasted pine nuts or walnuts
Trim the chard, discarding tough stems, and coarsely chop.
In a large, deep skillet, heat olive oil, add garlic and scallions and sauté until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.
from Recipes from a Kitchen Garden by Shepherd and RaboffShare to Print