Not charred as in over-cooked but chard as in Swiss Chard, the green leafy.
Even though Steve keeps bugging me to blog about food, there are just too many foodie blogs out there right now and since many of my recipe inspirations come from other food blogs, it feels inefficient to add to the over abundance with my own renditions. But that said, I'm not afraid to share a good recipe when I find one that seems to be a shamefully well kept secret.
I found this recipe and thought it sounded interesting and wanted to try it but when I was at "Home Plus-a" I thought the recipe called for Swiss Chard (it called for Kale - oops). I decided to try it anyway. I ended up changing the recipe altogether and this is what ended up happening:
-Mixed a few splashes (several tablespoons probably, I rarely measure things) olive oil, some finely chopped onion, Lowry seasoning and garlic salt together
- Washed one bunch of Swiss Chard, cut off the stems and roughly chopped
- Patted dry and tossed with the EVOO mixture
- Spread in single layer on baking pan lined with parchment paper
- Baked at 400 degrees for 5-8 minutes, or until crispy (but not charred)
They were incredible to say the least! I ate the whole bunch hot off the pan and would have never guessed that they were one part good for you vegtable, other part good for you fat. Make sure they get good and crispy (if they are still wilty they aren't as good and the flavor is different).
The only down sides to this recipe in my opinion is that you can't make enough of it and it is best hot off the pan (I'm not sure it would be as good cool but then again I couldn't wait to find out).
Let me know if you try this and if you enjoy it (or some variation) as much as I did!
Happy green veggie eating!
This recipe was inspired by one found on allrecpies.com (by far my favorite go-to website for recipes):