Swiss Chard is one of my favorite leafy greens. It is so versatile! Used in salads, cooked in ravioli’s, thrown into soups, I even juice it. The stems remind me a bit of celery and the leaves taste a bit like spinach. Purslane is a wild edible that grows well in my garden in Michigan. It has a fleshy little leaf and has a grassy spinach-ey taste. We love it. My daughter has a patch growing and she plucked the leaves for the picture you see here for our dinner. We blended it with the chard and we found it to be delicious!
- 8 cups of Swiss Chard-rinsed and dried
- 3 cups of Purslane leaves*
- 3 Cloves of minced garlic
- Zest and juice of a lemon
- Salt and pepper to taste*
- TBPS of butter
- TBSP of olive oil
Dice Chard stems and toss into melted butter and olive oil over medium heat along with the garlic. Saute’ for a few minutes until you can see stems wilting. Chop up the Swiss Chard leaves and add to the pan toss to wilt. Should only take about 1-2 minutes. Add the purslane and add salt and pepper to taste. Serve Hot.
DELISH TIP 1-– If you don’t have Purselane just add another cup of Chard, no big deal.
DELISH TIP 2–Add the salt at the end as the chard wilts SO Much that the dish can be too salty if you salt early.