Yield: 6 servings
|1½ pounds||Young red Swiss chard|
|3 tablespoons||Chopped shallots|
|1 tablespoon||Olive oil|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|Fresh lemon Juice; to taste|
Remove center rib from chard and discard. Blanch chard in lightly salted boiling water for 30 seconds and then drain and plunge into ice water to stop cooking. Drain and set aside. To serve, saute shallots in oil until soft but not brown. Add blanched chard and saute until tender but still with some texture. Season with salt, pepper and drops of lemon juice. Serve immediately. This recipe yields 6 to 8 servings as a side vegetable dish.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.