SWISS CHARD, SAUTEED AND SERVED WITH PARMESAN CHEESE
Kale may be prepared the same way, just sub for chard.
3 tablespoons EVOO
- 4 cloves garlic, sliced
- 1/2 onion, chopped
- 2 heads Swiss chard, stripped of stems, save for other purpose or cook first (kale may be subbed for chard and prepared the same)
- 1/2 teaspoon each sea salt, ground pepper, ground coriander
- 1 cup heavy cream
- zest of lemon
- 3 Tablespoons parmesan cheese
Heat EVOO in large sauté pan; add garlic, onion; cook until slightly translucent. Add chard stems if using. Cook to tenderize, about 5-7 minutes. Add cream and cook to reduce slightly; add lemon zest and cheese, stirring to incorporate. Add chard leaves and cook to wilt and tenderize about 2-3 minutes. Remove from heat and taste for seasoning; adjust if needed. Serve warm with fresh trout.