"Desert Rainbow" > wrote in message
...
>
> > wrote in message
> ...
>> Someone gave me some Swiss Chard. What do I do with it?
>
>
> Collard Greens and Lentils
> (Recipe From Michel Richard)
>
> Total time: 20 minutes, plus 2 hours, 15 minutes simmering time,
> Servings: 6
>
> 2 tablespoons olive oil
> 1 onion, diced
> 1/4 pound bacon, cut in thin strips
> 1 pound collard greens or mixed collard and mustard greens, ribs
> removed, chopped
> 2 cups chicken stock
> 3/4 cup green Le Puy lentils or other lentils
> Salt and pepper
> Balsamic vinegar
>
> 1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch
> oven or ovenproof pot and sauté the onion over medium heat until it
> becomes translucent and begins to soften, about 3 minutes. Add the
> bacon and cook until it softens, about 5 minutes. Remove the pot from
> the heat and remove any excess oil by patting the bacon and onion with
> a paper towel.
>
> 2. Return the pot to the heat and add half the greens. This will fill
> the pot, but as you cook, stirring frequently, the leaves will wilt
> and shrink. When there is enough room, add the remaining greens and
> the chicken stock. Stir to mix evenly.
>
> 3. Cover the pot and place it in the oven to cook until the greens are
> well stewed and deeply fragrant, about 1 1/2 hours.
>
> 4. Add the lentils, stir, cover and return the pot to the oven until
> the lentils are tender but still a little chewy, about 40 to 45
> minutes.
>
> 5. Season to taste with salt and pepper and stir in 1 tablespoon of
> balsamic vinegar. Taste and add a little more vinegar if necessary.
> Serve immediately.
>

When I have simply fried cabbage, if I have a leaf or two of chard, I have
sometimes added a little bit of tchopped chard to liven it up in color and
taste.
Dee Dee