Swiss chard in a ginger sauce

Pretty sure I’ve made this recipe before but it’s been a while — you cook the chard briefly in broth and then drain out the broth to boil again separately, reducing it down to a sauce along with the addition of vinegar, ginger, pepper flakes and a bit of sugar. Piave cheese on multigrain bread, a gala apple and some chardonnay covered the rest.

4 Responses to “Swiss chard in a ginger sauce”

  1. Eve McGivern Says:

    Another recommendation using chard:

    Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans
    http://www.epicurious.com/recipes/food/views/233385

  2. Ned Raggett Says:

    Hmm, very nice, and I think I have most of those ingredients around.

  3. Eve McGivern Says:

    Yeah, nice and easy with readily available ingredients…that’s how I like my recipes.šŸ™‚

  4. Ned Raggett Says:

    It’s how we like all things! Oh wait that came out wrong.

    Tonight I am thinking of a fairly light lasagna with kale. We’ll see.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: