While channel surfing the other night, I came upon Anthony Bourdain touring (and eating) his way through Greece on the Travel Channel. I've watched his show, "No Reservations" on occasion, and have always enjoyed being an armchair voyeur to his culinary adventures.
Bourdain commented a number of times on the abundance and variety of greens in the Greek diet. One of his meals included a saute of a dandelion type green with onions and crushed tomatoes. It struck me as a great alternative to my usual preparation of greens: sauteed with garlic. My local supermarket did not have any dandelion greens in stock this week, so I substituted Swiss Chard, which is available year round, and was blown away by the result. I'm sure you will be also. Thanks to the onion and tomatoes, the dish has a lovely sweetness. I can't wait to try this with the more bitter dandelion greens. While many cooks do not use the chard ribs in their sautes, I always include them in mine.
Swiss Chard with Onions & Grape Tomatoes
1 bunch swiss chard
1 medium yellow onion
1/2 pint grape tomatoes
1 - 2 tbsps. olive oil
Add the oil to a large skillet over a medium high heat. Coarsely chop the onion and add to the skillet. Chop the swiss chard, including the ribs. When the onion begins to sweat, add the chard ribs. If the onions begin to brown turn down the heat. Saute for 2 - 3 minutes, then add the chopped chard leaves. Stir to combine the ingredients, and cover the skillet. Turn the heat down to medium. Cook for approximately 20 minutes until the ribs have softened. While the chard and onions are cooking cut the grape tomatoes in half vertically. Add the tomatoes to the chard and onion mixture and cook for an additional five minutes, until the tomatoes are heated though but are not yet soft. Season with salt and pepper to taste.
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