Every so often I make a dish that my husband declares is almost like his grandmother's. This results in many attempts to adjust the dish until perfection is reached. That's how this chard recipe came into being.
I was making salads with the vegetables from the simanim for Rosh HaShanah and came across one for chard. Debate ensued about what chard is called in Hebrew because Aba's Savta only called it by an old Arabic term that no one could translate. He recalls her pulling over and picking the wild leaves by the side of the road.
While the original recipe called for this dish to be served cold, I've found the texture and taste is better warm. If you want to serve it cold make sure you really cook the leaves. They should have a spinach-like texture with a hint of crunch from the stalks. If you are going to keep it on a plata/blech for Shabbat then cook until barely done as it will continue to soften as it warms.
I know its a little late to use for the simanim, but, if you are like me, you like to use the simanim in meals through the end of Sukkot. If you don't it is a good side dish and an excellent way to enjoy chard.
1 bunch chard
3 cloves garlic, chopped
4 tablespoons olive oil
juice of 1 lemon
1. Wash the chard but don't dry. Remove the stalks from the soft part of the leaves. Slice the stalks thinly and set aside. Chiffonade the leaves and set aside in a separate bowl.
2. Warm oil in a wide, shallow pan with a tight-fitting lid. Add garlic being careful not to brown or burn. Add chard stalks and cook until tender.
3. Turn heat to low and add the chard leaves. Just pile them on top of the stalks and garlic. Sprinkle with a dash of salt and clamp the lid on.
4. When the leaves have compacted, remove the lid and stir. Turn up the heat as needed to help the liquid evaprate, but be careful not to burn.
5. Add half of the juice and taste. Add salt and lemon as needed.