Braised Chard with Olive Oil and Rice
Chard is one of the most popular vegetables in the Mediterranean Diet and, it is one of the most nutritious vegetables, second only to spinach. If you are not a fan of chard you can also use kale, bok choy, or leeks.
1/2 pound chard, washed and trimmed
1/3 c. any UP Single Varietal Extra Virgin Olive Oil
2 small carrots, roughly chopped
salt and pepper
1/3 c. white rice
juice of 1/2 a lemon
Wash chard again (one washing isn’t usually sufficient for leafy greens!). Slice ends off stem–any frayed or “old” looking ends. Separate leaves from stems. Slice stems (like you would celery) and cut leaves into wide ribbons. Keep separate.
Put all but a tablespoon of the oil in a large skillet over medium heat. When hot, add chard stems and carrots, sprinkle with salt and pepper, and cook about 15 minutes, stirring occasionally.
When chard is tender, add chard leaves, more salt and pepper, the rice, and 1 3/4 cups water. Cover and simmer for about 30 minutes, or until water is absorbed (you may have to lower the heat). You’re looking for a moist mixture, not a soupy one.
Can be served hot or at room temperature. Before serving drizzle with remaining olive oil and lemon juice.