Swiss Chard Recipe

If you’ve ever seen swiss chard before you’re probably wondering why I’m including it in this Panini Recipes blog.  Surely since it’s a leafy green vegetable it belongs on a salad blog right?  Wrong.  Swiss chard is a delicious ingredient for a panini sandwich as I’m going to demonstrate with this swiss chard recipe.

With cooking the swiss chard there’s two ways you can go.  In both cases you’ll need a pot of boiling water to blanch the leafy greens.  Just drop the leaves (remove the stems) into the boiling water for a minute or so.  Just long enough to soften the leaves but not long enough to make mush.  Then scoop out the chard and place it in an ice bath.  If you want a quick short cut in you’re not into the trouble of blanching then drain the chard in a spagetti strainer and run some cold water over it.  The cold will get the chard to stop cooking and it’ll also make it less bitter.  The other way you can prepare it would be to take the blanched chard and fry it up in garlic and oil.  Be sure to dry it as best as you can before putting it in a pan with hot oil in it (about 2 tablespoons).  You don’t want it to splatter all over you.

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