Most of you are getting the hint that I have a man-crush on Chef Tom Douglas of Dahlia Lounge, Palace Kitchen, Serious Pie, and and and (yes he has a mini empire here in the Emerald City…can’t name them all here, stay tuned for a review though!).
Chard and other bitter, “fall leaves” are the new in thing to eat (again). The blogs, the magazines, and the food shows are realizing that these super foods can be tamed from their intense, tough, sometimes unfriendly greens. With a little attention, the right blend of acid, time, and some other flavors (think garlic and onion), these greens can go from humility to a superb side dish, loaded with nutrients and flavor, and able to play a well-balanced best supporting actor to a thick steak, lamb, or other rich and meaty main course.
Always a good side dish, and just in time for those that have lots of Swiss Chard, kale, or even collared greens, this super-simple dish is inspired by Etta’s, which Tom typically serves as a side dish or with one of his signature main courses. Happy Eating!