|Sauteed Red Chard with Raisins and Garlic Scapes|
The chard is supposedly coming in, by which I really mean that it's starting to not look sickly in the stores. The local chard at the farmers market is still prohibitively expensive, but in a week or two that won't be the case. Nonetheless, I picked up some organic red chard from my local food co-op and rode home with it in my backpack--sticking out of the top.
In Austin, MN (if you read my post on BBQ hummus), this would've warranted strange looks. In my town, however, this type of behavior is pretty much par for the course.
|Garlic Scape, at the joint|
|Don't garlic scapes look a little like snakes?|
|A tangle of garlic scapes on my kitchen table|
I ate this as a main dish for just myself, but you could certainly use it as a side dish for 2-3 people (depending on how much they like veggies!).
Sauteed Red Chard with Garlic Scapes and Raisins
1 tablespoon olive oil
2 large garlic scapes, chopped (or about 2 teaspoons fresh, minced garlic)
1 bunch red chard (5-6 large leaves with stalks), cut into 1/4-1/2-inch strips
2 tablespoons raisins or currants
Heat a saute pan over medium-high heat, then add your oil and coat the bottom of the pan. Add your garlic scapes and saute for one minute. Add the chard and saute until it just begins to wilt, about 3-4 minutes. Add the raisins and a sprinkle of salt, and saute another 2 minutes. Serve hot.