touchtheearthfarm.com Blog

This recipe was submitted by Nate Mackley, a friend of Touch the Earth Farm. We’d love to feature more recipes tried by our friends and members, so if you’ve pulled together something particularly tasty with your share, please send in the recipe for us all to try!

• 1 large batch of Swiss chard, about a pound, stems removed (cut into the leaves a little bit, till the stem is no longer rigid)
• Tablespoon butter
• Olive oil as needed (about 1 to 1-1/2)
• Coarse Salt and fresh ground pepper to taste
• 1 Tablespoon of shallots or your favorite onion
• 2 cloves garlic, coarsely chopped
• 1/4 – 1/2 cup walnuts
• 2 oz. sherry or white wine
• 1 tablespoon apple cider vinegar with the mother (we used a little more…)

Heat a large skillet at a low to medium heat, add the oil and butter, and then the chard stems, salt and pepper. When the stems have tenderized increase temperature to high. Once at temperature add Chard.

When the chard has reduced and starts to soften add the garlic, onion, and walnuts and sauté one more minute. Add the wine and the vinegar and cook on high until at least half the fluid has evaporated. Add additional salt and pepper if necessary and serve.

Other optional ingredients include diced bell pepper, or a sprinkle of nutmeg. Sauté the bell pepper with the chard leaves before adding the garlic. Nutmeg is added at the very end.

Enjoy!