Garlic-Sauteed Chard
By DomesticMuse
This healthy dish helps you get your leafy greens plus monosaturated olive oil!
- 4
Ingredients
- 2 lg. bunches swiss chard (white, red or rainbow)
- 2 T extra virgin olive oil
- 4 garlic cloves, peeled and sliced
- 1/8 t. red pepper flakes (optional)
- kosher salt
- freshly ground black pepper
- vinegar for serving (red wine, balsamic, or umeboshi plum vinegar are good with this dish)
Preparation
Step 1
Wash the chard by letting it sit in a clean sinkful of lukewarm water for about 5 minutes. All the sand should fall to the bottom of the sink.
Drain the leaves. They do not have to be perfectly dry for this recipe.
Trim the bottom 1/4 in. of the stems and discard. Remove the stems from the leaves and chop stems into small pieces.
Slice the garlic into slivers.
Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the garlic slivers, and if using, the red pepper flakes. Cook the garlic until just beginning to turn golden, and add the chard stems and salt and pepper to taste. Cover and let the stems braise, about 5 minutes.
Meanwhile, slice the leaves into small pieces. I usually slice them into thirds lengthwise and then slice those pieces crosswise into small ribbons.
Add the damp chopped leaves and more salt and pepper to the pan, sautee for a couple of minutes, then cover the pan and let the leaves steam, about 3-4 minutes, until tender. Taste and add more olive oil or salt and pepper if needed.
Serve tossed with a little vinegar, if desires.