Garlicky Swiss Chard
To avoid watery, overcooked Swiss chard, we started cooking the greens in a covered pot just until they wilted down. Then we uncovered and continued to cook the greens until the liquid evaporated. Cutting the tough stems smaller than the tender leaves meant that we could throw them in the pot at the same time. Plenty of garlic, infused into the olive oil before the chard was added, gave a big hit of flavor, while a splash of vinegar and red pepper flakes added brightness and subtle heat.
- Serves 4 to 6
- You can use any variety of chard for this recipe. The recipe is easily doubled and cooked in two batches.
- 2 tablespoons plus 1 teaspoon olive oil
- 6 garlic cloves, minced
- 2 pounds Swiss chard, stems sliced crosswise 1/4 inch thick, leaves sliced into 1/2-inch-wide strips
- Salt and pepper
- 1/8 teaspoon red pepper flakes
- 1 teaspoon white wine vinegar
Adapted from cookscountry.com
1. Heat 2 tablespoons oil and garlic in Dutch oven over medium-low heat, stirring occasionally, until garlic is lightly golden, about 3 minutes. Stir in chard, ¼ teaspoon salt, and pepper flakes. Increase heat to high and cook, covered, stirring occasionally, until chard is wilted but still bright green, 2 to 4 minutes.
2. Uncover and continue to cook, stirring frequently, until liquid evaporates, 4 to 6 minutes. Add vinegar and remaining 1 teaspoon oil and toss to combine. Season with salt and pepper to taste. Serve.
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