The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - 3rd Week of November
Cyr Arena, Forest Park, Springfield, MA
Click Here for Important Parking Information & Directions
Cyr Arena, Forest Park, Springfield, MA
Click Here for Important Parking Information & Directions
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| Sponsored by for Springfield |
| Funded by the and Private Contributors. |
| swiss chard with olives and lemons |
3 large bunches Swiss chard (about 2 1/2 # total)
5 tablespoons extra virgin olive oil, divided
1/3 cup quartered pitted oil-cured black olives (or throw them in whole, they’re small)
2 crushed garlic cloves
1 tablespoon fresh lemon juice
Cut stem from center of each chard leaf. Slice stems crosswise into 1/4 “ pieces. Place
in medium bowl. Cut leaves crosswise into 1 1/2 “ wide strips.
Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender,
3-4 minutes. Add chard leaves until just tender stirring occasionally about 2 minutes.
Drain in large colander, pressing out any water. (Can be made 2 hours ahead. Let stand
in colander at room temperature.)
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add olives and garlic.
Saute until fragrant, about 2 minutes, Add chard and chard stems. Toss until heated
through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and
remaining 1 tablespoon oil, season to taste with salt and pepper. Transfer to bowl and
serve.
From bon appetit, March 2010
5 tablespoons extra virgin olive oil, divided
1/3 cup quartered pitted oil-cured black olives (or throw them in whole, they’re small)
2 crushed garlic cloves
1 tablespoon fresh lemon juice
Cut stem from center of each chard leaf. Slice stems crosswise into 1/4 “ pieces. Place
in medium bowl. Cut leaves crosswise into 1 1/2 “ wide strips.
Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender,
3-4 minutes. Add chard leaves until just tender stirring occasionally about 2 minutes.
Drain in large colander, pressing out any water. (Can be made 2 hours ahead. Let stand
in colander at room temperature.)
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add olives and garlic.
Saute until fragrant, about 2 minutes, Add chard and chard stems. Toss until heated
through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and
remaining 1 tablespoon oil, season to taste with salt and pepper. Transfer to bowl and
serve.
From bon appetit, March 2010
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