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Italian
Chard
Swiss
chard is a rare gift of winter, and this is my favorite way to eat it. You
can use this as a base and add tomato sauce, cheese, or hot peppers.
2 pounds Swiss chard, rinsed, trimmed, and coarsely chopped
2 cloves garlic, green germ removed
Sea salt and hot red pepper flakes (or freshly ground black pepper)
2 tablespoons to one quarter cup extra virgin olive oil
- Place the chard in a large stockpot with the rinse water still clinging
to it and set on medium-high heat. When the card begins to sizzle stir
it and cover. Reduce heat to medium and cook until chard is wilted but
still
has texture and the leaves have turned dark green while the stems have
turned a translucent grey, about 20 to 25 minutes. Remove from heat.
- Heat
at least 2 tablespoons of oil with the garlic in a skillet over
medium heat and cook until the garlic begins to turn golden, about
5 minutes. Add
the Swiss chard, squeezing out some of the liquid before adding it
to the oil. Cook, stirring, until the Swiss chard has wilted entirely and
the garlic
is cooked through, about 20 minutes. Season to taste with salt and
pepper.
Remove from the heat and transfer to a warmed platter. Drizzle with
the remaining olive oil and serve.
Makes 4 servings
Epicurious, Susan Herrmann Loomis
List Chard Recipes
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