Ummm, who loves the farmer’s market as much as I do?
My trips to the Sunday morning market in my town has become the anchor of my weekly schedule. Every Sunday at 9am, I grab my wallet and my running blog idea list and browse the tables of fresh produce/fresh mozzarella/fresh baked goods. And I always buy WAY TOO MUCH.
But I can’t help but walk away with a huge bag of produce. It is so fresh, so beautiful, and so plentiful that I want to buy it all and cook all day long. This past weekend’s haul? Fresh beets, heirloom tomatoes, red romaine lettuce, and the most beautiful bunch of rainbow swiss chard.
I love swiss chard… aka the most underrated dark leafy green (in my opinion). While everyone is obsessed with kale, I definitely like swiss chard better! It cooks down just like spinach and has a delicious, more mild flavor (I even like to eat it raw!). Plus, I love the gorgeous, vibrant color of the stems – it adds a lot of pop to the final dish.
So what was I going to do with so much swiss chard?
Sauté it, of course, with beautiful grape tomatoes.
And it turned out pretty well.
Swiss Chard with Blistered Tomatoes starts with the flavorful base.
Some good olive oil, fresh garlic, and red pepper flakes. Let’s face it, garlic makes every dark green taste AH-mazing.
Then toss in some grape tomatoes. I let the tomatoes sit in the pan, allowing them to blister and start to breakdown a bit. This gives them some good texture and heightens their sweetness!
After the tomatoes have blistered, toss in a bunch of chopped swiss chard. I used rainbow chard but anything works well here! Start tossing the chard, coating it with the garlic and oil, and allowing it to wilt down. When the chard is wilted, season with salt and pepper…
… and serve it up!
Seriously, this is my newest summer obsession. Loaded with vitamins, minerals, and flavor!
So, kiddos, what’s your favorite farmer’s market find? Let me know!
Your swiss chard obsessed friend,
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- ¼ teaspoon red pepper flake
- 2 cups grape tomatoes
- 8 cups chopped swiss chard
- 1 teaspoon salt
- ½ teaspoon black pepper
- In a large, deep-sided skillet set over medium heat, pour in olive oil. When oil is hot, add in the garlic and red pepper flake - stir for 30 seconds.
- Add in the grape tomatoes and cook until the outsides lightly blister and the garlic is fragrant.
- Add in the swiss chard and toss gently until wilted. Season with salt and pepper. Serve immediately alongside your favorite grilled meats!