My friend Joan Vibert of Windwalker Farm sent this recipe in her Christmas card back in 2004. You may know Joan from the Farmer’s Community Market at Brookside. She sells all those dips, pies, tasty honey and my husband’s favorite Windwalker granola. We like her granola because it isn’t sweet. Even health food store granolas are way too sweet for our liking.
She got this recipe from Eating Well Magazine. Joan says it’s absolutely beautiful with rainbow chard. Any soft, quick-cooking greens, such as spinach, Chinese cabbage, or mixed greens may be used, but the cooking times will vary.
Bitter Lemon, Honey and Sweet Simmered Greens
1 ½ - 2 pounds Swiss chard
1 ½ TBSP grape seed oil or ghee
½ teaspoon cumin seeds
2 cloves garlic, thinly sliced
4 slices lemon, 1/8 inch thick, seeds removed
¼ cup chicken or vegetable broth, or water
1 TBSP honey
¼ teaspoon salt or to taste
Freshly ground black pepper to taste
Separate chard leaves from the stems and ribs. Wash leaves thoroughly and chop roughly. If using stems (please do!), rinse and chop finely.
Heat the oil in a deep sauté pan or Dutch oven over medium heat. Add cumin seed and cook, stirring often until fragrant, about 1 minute. Add garlic and chard stems. Cook, stirring often, for 3 minutes more. Stir in lemon slices. Add the leaves in two batches, allowing them to wilt before adding more. Add broth or water, honey, salt and pepper. Cover and cook until greens are tender, about 1 – 2 minutes more. Serve hot or warm.
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