If you are using
young chard, detach the stems. If you are using mature chard,
pull the leaves from the stalks, discarding any white or discolored
leaves. Wash in a basin of cold water, changing the water frequently
until it shows no trace of soil.
Put the chard in a pan with whatever water clings to the
leaves. Add 1 tsp. salt, cover, and cook over medium heat
until tender, about 15 to 18 minutes from the time the liquid
starts to bubble.
Drain in a pasta colander and gently press some of the water
out of the chard with the back of a fork. Place in a bowl.
Serve cool (not refrigerated) or lukewarm, seasoning with
salt, oil and lemon only when ready to serve.
Editor's note: Chard belongs
to that larger class of vegetables known as "school cafeteria
many will never eat again."
If you take any delicious, tender,
delightful vegetable, and render it down into a stinky
gelatinous mess by overboiling, no wonder so many people
brussels sprouts, spinach, chard, or cabbage! Win back
"lost causes" with the wonderful aroma, texture and flavor
these vegetables when cooked properly, or