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Ingredients
- 3 lb Red or possibly swiss chard
Directions
- Soak thoroughly in cool water: 2-3 pounds of red (or possibly Swiss) chard, including the stems (that are quite tasty when cooked) Get all of the mud and grit off, unless you like 'crunchy things' in your food.
- Slice crosswise into strips and place in a large flat shallow saucepan which has a lid. A teflon pan with a glass lid is perfect for this. Add in 1 -1/2 c. cool water, one stick butter, and a healthy pinch of salt.
- Bring to a boil slowly, then immediately turn the heat down to simmer.
- Allow to simmer covered, stirring occasionally till the white stems of the chard have turned transparent.
- Remove from heat; however don't drain the liquid off and stir in one individual-sized carton of small curd cottage cheese (the kind with chives is good). Don't reheat once you have added the cottage cheese, since it will curdle and separate.
- Serve hot in bowls with lots of crusty sourdough bread.
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