My friend in Switzerland taught me to use kale, spinach, Swiss chard or beet greens when in season for a delicious meal.
Put about a tablespoon of butter in a pan; add coarsely chopped greens and sauté. She adds a small amount of chicken or beef bouillon with a little water to dissolve it for added flavor.
When ready to eat, add a grated cheese of your choice on top. The stalks of kale, swiss chard or beets can also be used in this manner or saved for soups and salads.
Meat is very high priced in Switzerland and used sparingly. She tries to get vitamins, minerals, fiber and protein from other sources. They have a vegetable garden, fruit trees and current and berry bushes.
Mountain cheese is used a lot because the family has it on hand year round. Sometimes the above recipe would have cream added instead of cheese.
For desert berries and currants are served.
Submitted by Sheri Kisch