A recipe from Arlington shareholder Katrin Van Der Vaart…
"We did this last night – it was scrumptious with the new potatoes and some balsamic vinegar dressed green salad. … Madison’s Vegetarian Cooking for Everyone suggests collard greens or chard and using Asiago cheese. This book has the most extensive collection of greens recipes I’ve come across.”
The share of Swiss Chard, stems removed and leaves cut into large pieces.
2 Tbs olive oil
1 large garlic clove, thinly sliced
1 large or 2 small tomatoes diced
Several pinches dried oregano
Simmer the greens in salted water for 5 minutes.
Drain and slice.
Put oil in a wide skillet and add garlic. Stir and cook for a couple of minutes.
Add the tomatoes and chard and stir well.
Season with oregano, salt and pepper and cook over high heat until the tomatoes are heated through.
Serve with the cheese grated over the top.