top of page


Posts from the Pakeen Farm C.S.A.

Savory Swiss Chard


2 tablespoons extra-virgin olive oil

1 large bunch red or green or rainbow chard, stemmed and coarsely chopped

Freshly grated nutmeg, about 1/4 teaspoon

1/2 teaspoon smoked sweet paprika or ground cumin

Salt and freshly ground black pepper

1 teaspoon Worcestershire sauce

1/2 cup chicken stock


In a large skillet heat extra-virgin olive oil over medium-high heat.

When oil is hot, add the greens to the pan and wilt. Season the greens

with nutmeg and smoked sweet paprika or cumin, salt and pepper and a

dash of Worcestershire sauce. Add the chicken stock and simmer for a

few minutes then serve.

Recipe by Rachael Ray, published online here

Posts by Category
Recent Posts
bottom of page