Saute-Steamed Swiss Chard
Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.
- Total Time:
- Servings: 4
Photography: Lisa Cohen
Source: Body+Soul, April/May 2006
- 1 1/2 pounds Swiss chard, tough stem ends discarded, washed well, shaken partially dry
- 1 1/2 tablespoons olive oil
- 3 medium garlic cloves, pressed or minced
- Coarse salt and ground pepper
- 1 lemon, cut into wedges
With a chef's knife or your hands, separate leaves from stems. Cut stems crosswise into 1/2-inch pieces; set aside. Stack leaves, roll them, and cut crosswise into 1/2-inch ribbons. Set aside, keeping separate from stems.
In a large heavy pot or Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 1 minute. Stir in chard stems; reduce heat to medium-low, cover, and cook, stirring occasionally until stems have softened, 3 to 5 minutes. Add damp chard leaves and 1/2 cup of water. Cover and cook, stirring occasionally, until the greens are completely wilted and tender, 3 to 6 minutes. Season with salt and pepper. Serve immediately on a platter or in a bowl, with lemon wedges on the side.