Chard is a highly versatile and nutritious leafy green vegetable with leaves and ribs (or stalks) that have different textures. The same goes for collards. It’s like getting two vegetables in one. You just need to cook the stems separately and longer, and add them to the leaves later (or serve them on their own). As the season changes from winter to spring, I can’t help but increase the greens quotient in this household, no matter the source, while respecting the fact that our own gardens are barely ready to plant.
After I separately cook the chard leaves and stems, I add a touch of butter, sprinkle them with Parmesan cheese and place in the oven at 375 degrees for a few minutes just to warm and melt. (This also allows me to cook the chard in advance and assemble this dish for a last-minute weeknight meal.) I added sautéed peppers, just because I had some.
Here I paired the chard with a baked white fish (fluke flounder) seasoned with lemon juice and topped with chives from my pot garden. The first harvest of the year. My chives over-winter well and are the first signs of spring around here. Yay!