Swiss Chard With Wheat
From jimrug1 16 years ago
- 15 minutes to make
- Serves 4
This dish is a great way to use up summer Swiss Chard. It can be eaten hot, room temp, or cold... It has an earthy, wheaty, lemony taste that is quite addicting. Serve as a side for grilled meats or as a light lunch. Read more It is also wonderful made with Spinach replacing Swiss Shard. Note** The amount of wheat used is quite personal so start out with less and add until it tastes right to you. Too little wheat is better than too much. See less
Ingredients
- 1/2 lb swiss chard Leaves or a large colander heaping full, center stems removed and roughly chopped, washed and left wet. shopping list
- 2 cloves garlic, crushed and minced shopping list
- 2 shallots, minced shopping list
- 1/2 cup #2 Burghul (medium) (for gluten free, substitute cooked quinoa or rice} shopping list
- juice of one lemon or to taste shopping list
- 2 Tbls olive oil shopping list
- salt and fresh ground pepper to taste shopping list
How to make it
- Wash and soak Burghul in enough water to cover for about 10 mins. Squeeze out as much water as possible, set aside.
- Heat Oil in skillet over medium high. Add Shallots and cook until slightly browned. (about 4 minutes) Add Garlic and cook until fragrant. Add chopped Swiss Chard a little at a time and cook until it begins to wilt down. Season with Salt & Pepper. Stir in Burghul cover and cook about 15 minutes more until just tender.
- Squeeze Lemon Juice over mixture and adjust seasoning just before serving.
The Rating
Reviewed by 2 people-
Aha, I was looking for chard to go with the lamb and low and behold, there you are again!! I'm going to pan fry the chard with your seasonings and skip the bulgar...have planned to polenta with parm & mascarpone as my starch tonight. (Anne Burrell'...more
notyourmomma
in South St. Petersburg loved it
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I love Swiss Chard and thanks to you, I have become a Burghul gal. I gaze upon your recipe with much interest. It seems so simple on its face, but it sounds like a flavor giant to me! Thanks so much, Jim hon....
~Vickie
lunasea
in Orlando loved it
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