1 bunch Swiss chard
2 tbsp butter
1 tbsp balsamic vinegar
salt and pepper to taste
Roughly chop the chard, or rip it into pieces with your hands. Use a very large piece of parchment for this – at least 3 feet. Place the chard on the parchment. Dot with pieces of the butter. Sprinkle the balsamic around then season with salt and pepper. Fold up the paper and bake at 400 for 20 minutes.
When you open the packet, the beautiful color of the chard will please your eyes. The delicate flavors of butter and balsamic emphasize the fresh taste of the chard.
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