We are very excited to be gardening this year! Not on our place, but at friends'. When I went there early this week for planning, she sent me home with a box full of beautiful rainbow chard.
To be honest, I have never served dark leafy greens much — and the last time was so long ago that I didn't know whether my family would care for it this time. But they did like it, and very much! We ate this easy side dish with two dinners, and there was still chard to feed Gracie, our Jersey.
The best method for eating and preparing dark leafy greens — such as chard, spinach and beet greens — is a light steaming. When raw, these vegetables contain oxalic acid which blocks calcium and iron absorption, and light cooking serves to neutralize some of the oxalic acid while retaining the vitamins and minerals.
I save the addition of feta for when the steamed chard has cooled somewhat — so the beneficial organisms in my raw feta cheese don't die.
Feta and Chard
- 7 to 9 large leaves of rainbow chard – washed, dried and cut up (even stems)
- 1/4 cup melted butter
- sea salt, pepper and dried, powdered garlic
- 1/8 to 1/4 cup crumbled feta cheese (preferably raw) — learn how to make your own in the Cultured Dairy & Basic Cheese eCourse
Steam the chard until just wilted, yet still colorful. Discard the cooking water (it contains the oxalic acid) and transfer the chard to a serving bowl. Drizzle on melted butter. Sprinkle with seasonings. Toss and adjust seasonings to taste. When cooled, toss with feta cheese. Serve and enjoy!
How do you serve dark leafy greens?
This post is shared with the Chard: Seasonal Recipe Round-Up, right here at traditionalcookingschool.com.
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