We love chard, and, most times, we’re happy with it steamed as a tasty side, but sometimes we start looking for a new way to cook it up, for a difference. Last week, we made up this recipe that we thought would be good enough to share, especially if you’re a fan of blue cheese. If not, this recipe probably isn’t for you.
We didn’t use anything but our imaginations for inventing this recipe (although when you look through recipes for fun, it’s entirely possibly that one gets stuck in you brain and only pops out later), so we claim full credit, but, as with all of our recipes, feel free to share and modify to suit your tastes. That’s the whole point of scratchin’.
If you don’t like blue cheese, we’re not sure what you might want to substitute. We think you might even be better off omitting the cheese and just going with the crispy, crunchy nuts. They add a lot of texture to this side dish. Other nuts would work here, and we really think this would be great with pine nuts. Try it and let us know.
Procedure in detail:
Fry nuts. Heat the oil in a large skillet over medium-high heat. Add nuts when oil is hot and shimmery and fry, stirring often, until the nuts are aromatic and crunchy, about 5 minutes.
Add chard and salt. Add the chard and sprinkle with salt. Stir and cook until the chard is wilted and tender, about 5 to 7 minutes, making sure to cook off any liquid.
Serve. Dish up the chard and top with blue cheese crumbles while still hot so they’ll melt into the chard.
We’d picked up some Danish blue cheese at the store, primarily with the idea that we’d have it on salads, or possibly as a cheese on sandwiches. But then we had the inspiration to add a bit of crumbled blue to the chard, and we were quite glad we did. The cheese we used is a softer blue, so it melts nicely into the chard, making a slight blue cheese sauce. Plus, as you may know, blue cheese is full of glutamates, which enhance the flavor of just about anything, so the chard flavor stands out. Finally, we really like the fried nuts. They add a different style crunch than raw walnuts, or even toasted nuts, and that crunch seems to be just made for the softer chard. Four stars.