VEGETABLES--SAUTEED CHARD W/ FRESNO CHILIES AND GARLIC

By Sticks

A SLIGHTLY DIFFERENT WAY TO FIX CHARD. THIS ALLOWS YOU TO USE THE STEMS AND IT TAKES LESS CHARD PER PERSON. VERY GOOD A JUST A COUPLE OF EXTRA STEPS.

Ingredients

• KOSHER SALT
• 1/2 TO 1 RED FRESNO CHILI (USE JALAPENO AS SUB)
• 3 LARGE BUNCHES CHARD (PREFERABLY RAINBOW VARIETY)
• 1 1/2 TBSP OLIVE OIL
• 1 LARGE GARLIC CLOVE, PEELED, THINLY SLICED CROSSWISE

Preparation

Step 1

BRING A LARGE POT OF WATER TO BOIL ON HIGH HEAT. ADD ENOUGH SALT TO MAKE THE WATER "OCEAN" SALTY. SET A COOLING RACK ON A RIMMED BAKING SHEET NEXT TO THE STOVE, OR SPREAD OUT A COU8PLE OF CLEAN KITCHEN TOWELS.
MEANWHILE, STARTING AT SMALL END OF CHILI, CUT IT INTO THIN CROSSWISE SLICES. IF USING ALL THE CHILI, SEED BEFORE CUTTING. SET ASIDE. USE CAUTION WHEN WORKING WITH CHILIES.
WHEN SALTED WATER COMES TO BOIL, ADD CHARD IN BATCHES, COOKING 1 TO 2 MIN. OR UNTIL IT WILTS AND STEMS START TO SOFTEN SLIGHTLY. REMOVE WITH TONGS AND DRAIN WELL ON TOWEL OR RACK. REPEAT UNTIL ALL CHARD IS WILTED AND STEMS ARE SLIGHTLY SOFTENED. PAT DRY AND CUT CHARD CROSSWISE INTO 3/8 INCH WIDE STRIPS.
HEAT OIL IN LARGE, DEEP SKILLET ON MEDIUM-HIGH HEAT. ADD GARLIC AND CHILI SLICES; COOK JUST LONG ENOUGH FOR GARLIC TO START TO LIGHTLY BROWN. ADD CHARD AND COOK, TOSSING UNTIL THOROUGHLY HEATED. SEASON WITH SALT TO TASTE.