This is a versatile and colorful side dish. For those members who received turnips in their share box, use turnips and spinach in place of the rutabagas and chard for a similar effect. We found this recipe in the publication “Vegetables Every Day”, by Jack Bishop, HarperCollins Publishers Inc., 10 East 53rd Street, New York, NY 10022, Copyright 2001.
2 Tablespoons Extra-Virgin Olive Oil
1 medium Rutabaga, peeled and cut into 1-inch cubes (about 1 1/2 pounds)
or: equal amount of Turnips
3 medium Garlic cloves, minced
1 cup Chicken stock or Vegetable stock
Freshly ground Black Pepper
1 pound Chard (red stalks preferred), about 6 cups
or: if using Turnips, equal amount of Spinach
1. Discard stems and thick ribs of chard. Wash leaves, blot dry with paper towel. Chop roughly to make 6 cups.
2. Heat olive oil in a large, deep saute pan. Add the rutabaga (or turnips) and cook, stirring occasionally, over medium heat until lightly browned, about 8 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Stir in the stock and salt and pepper to taste. Cover the pan, reduce heat, and simmer gently until almost all the liquid has evaporated and the rutabaga is almost tender, about 35 minutes.
5. Add the chard (or spinach, if using turnips), cover and continue cooking, stirring once, until the chard has wilted, about 6 minutes.
6. Uncover, raise the heat, and cook briskly until the excess liquid in the pot evaporates, 1 to 2 minutes.
7. Adjust the seasonings and serve immediately.