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Bitter Lemon, Honey and Sweet Simmered Greens

1/12-2 pounds Swiss chard

 1 1/2 T. olive oil

 1.2 t, cumin seeds

 2 cloves garlic, thinly sliced

 4 slices lemon, 1/8 inch thick, seeds removed

 1/4 c. reduced-sodium chicken broth, vegetable broth or water

 1 T honey

 1/4 t. salt, or to taste

 Pepper to taste

 

Separate chard leaves from stems and ribs. Wash leaves thoroughly and roughly chop. If using stems, rinse and finely chop. Heat oil in a deep saute pan over medium heat. Add cumin seeds and cook, stirring often, until fragrant, about 1 minute. Add garlic and chard stems; cook, stirring often, for 3 minutes more. Stir in lemon slices. Add the leaves in 2 batches, allowing them to wilt before adding more. Add broth (or water), honey, salt and pepper. Cover and cook until greens are tender, 1 to 2 minutes more. Serve hot or warm. Makes 4 servings.

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