So this year we have an abundance of tomatoes, radishes, beets, basil, sage and Swiss Chard both a rainbow and regular variety. Leafy and verdant green with colorful stems I made a meal of it tonight. So tasty and fresh. The nice thing about this is cutting a few leaves, it comes back in days.
So...what to do with it? Tonight is a meatless night so I used shrimp as my protein and went to town. This recipe served just the 2 of us perfectly. I had mine with a few tablespoons of rice to sop up the delicious liquid.
Shrimp and Swiss Chard
1 pound of shrimp, raw, shelled. I used 20-24 per pound.
A bunch of chard. It cooks down so pick more than you think. Shred the leaves and chop the stems.
2 cloves of garlic, chopped coarse
1/2 red onion or sweet yellow onion, diced
2 T olive oil
1T butter
Red pepper flakes
Salt and pepper
1/2 lemon zested and juiced
Optional: 1/4 cup crumbled Feta cheese
3 T heavy cream.
1/2 cup of rice per serving.
In a large skillet, melt the butter and heat the olive oil. Add the onions and chard stems then the garlic and red pepper. Sauté till the onion is translucent and the stems are tender then add the shrimps and cook till just done.
Add the shredded chard leaves and turn with a pair of tongs until it wilts a bit. Salt and pepper to taste then add the lemon zest and juice. Stir till everything is coated.
Add the cheese and cream and a lovely sauce will form. Serve over rice if you like.
