Late Summer Chard

Summer heat can make Swiss chard taste bitter. In the spring it's almost sweet, but now it can have an edge to it. (I can't blame it - too much heat makes me cranky too.)

The best way to remove the bitterness is to blanch the leaves in boiling water for 1-2 minutes. Drain and eat.

Or, add a little zest by cooking the blanched chard in lemon oil. The oil helps your body absorb the phytonutrients in the chard, and it breaks down the leaves so they are soft but still bright green.

This lemony chard is good stirred into orzo, barley or couscous. You could serve it on slices of toasted baguette as a rustic appetizer, maybe with a shaving of parmesan cheese.

Monday night I served it with steamed carrots and brown rice for a simple meal that started the work week on a healthy note.

Swiss Chard with Lemon Oil
1/4 cup olive oil
1 lemon
1 lb Swiss chard

Put the lemon peel into a small saucepan with the olive oil. I use a zester that removes the peel in thin strips. A potato peeler works too, just make sure not to get the bitter white pith. Save the lemon for another use.

Warm the oil and lemon peel over low heat for 10 minutes -- don't let it simmer. Remove from the heat and let steep 20 minutes. Discard the lemon peel.

Bring a large pot of lightly salted water to a boil. Wash the chard and remove the stems. Immerse the leaves in the boiling water, stir, and let cook 1-2 minutes until the bitterness is gone. The leaves should still be bright green. Strain the chard and squeeze the water out. Chop it a little.

Warm 2 tbsp of the lemon oil in a skillet. Stir the chard in the lemon oil over medium-low heat - you're macerating the oil into the leaves, not stir-frying. When the oil is absorbed, stir in salt and pepper to taste, and serve.

Serves 2-3.

The extra lemon oil can be refrigerated for a few days and used in salad dressings or tossed with steamed vegetables.