Chef Jenn Louis from Portland, Oregon, says she could eat braised greens, like this quick and healthy Swiss chard, every night. More Swiss Chard Recipes
Very good! I had never eaten swiss chard before I picked up a bunch from the farmer's market. Made this using 1.25 pounds of swiss chard before cutting and half of all the other ingredients. Chicken stock was salt-free and homemade (best way to go about it in my opinion). I made it in a dutch oven considering the need for a cover and the sheer volume of chard before wilting (you'll need a big skillet). The cumin brings out the subtle flavors of the chard and the butter is a nice but somewhat unnecessary touch. Definitely worth a try!
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