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 suddenly 10 years ago, only weeks after my first daughter was born. My mother didn’t learn how to cook from her, because she cooked at night when the kitchen was quiet… but 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, it is called perpetual chard.
This stew is very traditional in Chile and 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.
Sautéed Swiss Chard with Chorizo
- 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
- In a large skillet with a lid, heat 1/2 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 into the cream.
- Cook 2 minutes, stirring. Test, adjust the seasoning and serve hot.