Kale gets all the attention, but Swiss Chard is so much prettier, tastier and unlike Kale, you can eat all of it. Leaves and stems are equally tasty! Where Kale has a thick rib, the Chard stem is crisp, juicy and full of flavor. It is also a great winter crop for the garden!
- 4 cups broth
- 2 Tbsp olive oil
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- ¼ tsp ground black pepper
- 2/3 cup arborio rice
- 1 bunch red swiss chard (see below)
- 1 cup marinated artichoke hearts, drained and chopped (see notes)
- ½ to 1 cup Parmesan cheese, grated
Wash chard throughly by soaking it in a basin. Drain and repeat. Strip leaves off stems, spin dry in a salad spinner. Roughly chop and set aside. Trim stems, chop into bite size pieces.
Heat the broth in a small saucepan to boiling, then keep warm over low.
Meanwhile, heat a large deep skillet over medium, add oil and onion, saute until onion is tender. Add in garlic and pepper, cook for a minute, then add rice, cook, stirring constantly for two minutes.
Add in swiss chard leaves and stems, cook for a minute, tossing constantly.
Add in ½ cup of the hot broth to the rice, stirring constantly. Let cook over medium, until broth is absorbed. Slowly add the remaining broth in ¼ cup ladles, letting each addition to absorb into the rice before adding more, stirring with each ladleful. This takes 15 to 20 minutes. Stir in artichokes and cheese, let heat through on medium-low for a few minutes.
1 cup marinated artichokes drained, is about 12 ounces in liquid. Buy your artichokes at Costco for a price saving.