I like to make my own chicken broth for soups and other things. I generally use a fresh chicken and in the course of slowly cooking the bird I remove the breast after about 40 minutes. Remove the meat from the bone, returning the bones to the pot. Shred the reserved breast meat then liberally season with salt and pepper and lots of extra virgin olive oil. Save for whatever. In this case, some chard.
After making this vegetable a million times I've settled on the method I like.
Need: 1 Bunch of Rainbow Swiss Chard (or just chard)
olive oil
salt
garlic - at least 4 cloves
lemon
Clean a bunch of rainbow chard, removing the tough stems and breaking the leaves up a bit. Put the washed, wet chard in a large pan and cover, use a medium high flame until it is just tender (about 3 minutes). Then remove, plunge into cold water and then dry. I take the whole mess and wrap in a bunch of towels and gently but completely dry.
I'm going to cook this with garlic but I don't want an overpowering garlic taste. To tone garlic down mix it with salt. I chop about 6 cloves very thoroughly then chop in about 1/2 tsp of kosher salt.
Heat some olive oil in a skillet and briefly cook the garlic (don't burn or even brown), then add the chard (please, nicely separated, not in some gross clump!). Cook briefly then off the flame and hit with a squeeze of lemon. Taste.
Plate, and on top layer some of that chicken breast. I finish with some thinly sliced avocado topped with a few drops of balsamic vinegar.
Lindsey liked this one a lot.
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