A colorful and tasty delight. Swiss chard can have white, pink, red or yellow stems. These are softer than those on kale or collards, and I often include them in my recipes. This dish looks especially rich and beautiful when using blood oranges.
2 cups (480 ml) water
2 pinches salt
1 bunch Swiss chard, stems cut into slices, leaves cut crosswise into 1-inch (2-cm) strips
1 orange, peeled, separated and cut into chunks
3 tablespoons olive oil
1 In a large pot, bring the water to a boil. Add the salt and chard and cook covered over high heat, stirring occasionally, until tender, about 5 minutes. Drain and transfer to a serving bowl.
2 Add the orange, oil, and pepper to taste and gently toss.
Variation: This recipe also works well as a cold salad. After the chard is cooked, remove it from the heat and rinse under cold water. Place the cold chard in a colander and drain. Transfer to a bowl, add the orange, oil and pepper and gently toss.