The weekly haul from the local Cultivo CSA Share program (www.cultivoproject.org) is always an exciting, and sometimes challenging, experience.

Recently, I opened my bag to find a gorgeous bunch of chard. Not having grown up cooking with it, my go-to is to toss leafy greens into smoothies. This time, though, I wanted to try something different. (In keeping with my “It has to be really easy” rule of coarse).

According to the internet, chard is a nutritional powerhouse, loaded with vitamins like K, A, and C, which are important for everything from bone health and vision to boosting the immune system. Plus, it’s packed with antioxidants that help fight inflammation, and it’s a good source of fiber, which keeps your digestion happy.
That being said, I found a few simple recipes for chard, and now I’m sharing them with you in case you, like me, had no idea what to do with it. Cheers to eating more leafy greens with me!

—Em

Garlicky Sautéed Chard with Lemon

This is a classic for a reason – it’s quick, flavorful, and highlights the chard’s natural taste.

Ingredients:
1 bunch chard (any color), stems and leaves separated and chopped
(chop stems into smaller pieces, leaves into wider ribbons)
1-2 tbsp olive oil
2-3 cloves garlic, minced or thinly sliced
Salt and freshly ground black pepper to taste
Lemon wedge, for squeezing

Instructions:
Heat olive oil in a large skillet or pan
over medium heat.

Add the chopped chard stems and cook for 2-3 minutes, or until they start to soften.

Add the minced garlic and cook for another minute until fragrant (be careful not to burn the garlic).

Add the chard leaves to the pan. They will look like a lot, but they wilt down significantly.

Stir occasionally until the leaves are wilted and tender, about 3-5 minutes.

Season with salt and pepper to taste.

Remove from heat and squeeze fresh lemon juice over the chard before serving.

Quick Steamed Chard with Butter & Salt

Sometimes, the simplest preparation is the best to truly appreciate the vegetable.

Ingredients:
1 bunch chard, stems and leaves separated
and chopped (stems chopped smaller)
1-2 tbsp butter
Salt to taste

Instructions:
Bring about an inch of water to a boil in a pot with a steamer basket.

Add the chopped chard stems to the steamer basket and steam for 3-4 minutes.

Add the chard leaves to the basket and continue to steam for another 2-3 minutes, or until both stems and leaves are tender-crisp.

Remove the chard from the steamer and place in a serving bowl.

Add butter and salt, tossing gently until the butter is melted and evenly coats the chard. Serve immediately.

Balsamic Glazed Chard

The tang of balsamic vinegar complements chard beautifully, and a touch of sweetness can balance any bitterness.

Ingredients:
1 bunch chard, stems and leaves
separated and chopped
1 tbsp olive oil
2 cloves garlic, minced
1-2 tbsp balsamic vinegar
Pinch of sugar (optional, to balance bitterness)
Salt and freshly ground black pepper to taste

Instructions:
Heat olive oil in a large skillet over medium heat.

Add the chopped chard stems and cook for 3-4 minutes, or until slightly tender.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the chard leaves and stir to combine.

Pour in the balsamic vinegar and add a pinch of sugar if desired. Cook, stirring occasionally, until the chard is wilted and the balsamic has reduced slightly, about 5-7 minutes.

Season with salt and pepper to taste and serve.

Bonus Recipe:
We also recieved radishes.
This pickled radish recipe is simple and delicious! Enjoy the crisp, tangy radishes as a snack, or top them onto burgers, sandwiches, tacos, salads, etc.

Pickled Radishes

Ingredients:
4 bunches red radishes, tops removed
1 c white vinegar
1 c water
2 1/2 tbsp cane sugar
1 tbsp sea salt
1/2 tsp mixed peppercorns
1/2 tsp mustard seeds

Instructions:
Thinly slice the radishes (or halve them, if you prefer), and divide between 4 (11.5-ounce) jars or equivalent. The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes, then divide the peppercorns and mustard seeds among the jars. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.

Notes: Store in the fridge for up to 2 weeks.