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Swiss Chard with Peppers and Onions

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00305

Ingredients
US standard
Metric
Swiss chard, cut chiffonade
4 bunches
4 bunches
Onions, peeled, cut julienne
2 each
2 each
Scotch Bonnet pepper, seeded, minced
2 each
2 each
Olive oil
As needed
As needed
Chicken stock or Water
As needed
As needed
Salt
2 tablespoons
2 tablespoons
Garlic cloves, peeled, minced
4 each
4 each
Preparation
  1. Gather all the ingredients and equipment.
  2. Wash chard well and pat dry.
  3. Sauté onion and pepper in a small amount of olive oil.
  4. Add washed chard and then enough stock or water to just cover.
  5. Add salt and garlic, cover and cook until tender, about 1 hour.