Probably our least favorite is Swiss chard, but one summer I had oodles and oodles of it and so canned a couple dozen pints of the stuff. Yes, I know frozen is better but my freezer is small and filled with other things, so canning was my next best option (although dehydrating isn't bad either). Well, it didn't go over so well, until I devised a couple of recipes to make it more palatable. This one is easy, tasty, and even requested.
- 1 pint canned Swiss chard (can substitute fresh or frozen)
- 1/2 half cup chopped onion
- 1 bulb (yes bulb, not clove) garlic
- drizzle of olive oil
- dash of Balsamic vinegar
- salt and pepper to taste
Drain the chard. Saute the onion and garlic in olive oil until translucent (Dan likes his slightly browned). Heat until warmed through, season with salt and pepper, and a dash of Balsamic vinegar.
- Strong flavored greens match well with other strong flavored ingredients.
- Any green can obviously be substituted.
- If you make your own butter, that can be substituted for the oil and vinegar, to make this an almost 100% homegrown side dish.
- I give the liquid from canned veggies to our pigs.
I've since learned that we can grow kale and collards almost all year around, so canning greens isn't necessary. Any extra greens are dried for my goats' vitamin and mineral mix, or to add to soup. Still, we like this recipe well enough that I do enjoy keeping canned greens available.
Do you like greens? What's your favorite recipe for them? I'd love to know!