I love Swiss chard, and my grandmother must have also been a big fan because it was present in almost all her signature dishes, like this Acelga con longaniza Sautéed Swiss Chard with Chorizo.
She was a great cook, and I grew up in her kitchen. She also has a famous wicked sense of humor, playing practical jokes on all her grandkids. I miss her a lot. She died ten years ago, weeks after my first child was born. My mother didn't learn to cook from her because she cooked at night when the kitchen was quiet. Years later, she let me sit right next to her when cooking and let me help, too. This dish took me right back to her kitchen. It is easy, delicious, and hearty.
Chard is also the easiest vegetable to grow. Here in Houston, I even grow a variety that can be harvested in the summer called perpetual chard.
This stew is very traditional in Chile. My grandmother served it with boiled or mashed potatoes, but it also goes well with rice or noodles.
Visit our collection of Chilean recipes here.
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Acelga con longaniza Sautéed Swiss Chard with Chorizo
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Main dish
- Method: Stove
- Cuisine: Chilean
Description
A great comforting dish for winter.
Ingredients
- 5 cups of washed and chopped chard without the hard stems (a large bundle)
- 1 onion, chopped into small cubes
- 2 Spanish chorizo sliced
- 1 can (225 ml.) Nestle media crema
- salt, vegetable oil
Instructions
- In a large skillet with a lid, heat ½ cup of water. When boiling, add the chard.
- Cover and cook for 5 minutes over medium heat. Uncover and remove the chard to a plate.
- Rinse and dry the skillet.
- Heat 1 tablespoon oil and add the onion—Cook for 5 minutes over medium-high heat.
- Add the chorizo and cook for 5 minutes. Stir.
- Add the cream and stir.
- Add the cooked chard and fold it into the cream.
- Cook for 2 minutes, stirring. Test, adjust the seasoning, and serve hot.
dani says