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Under 30 Minutes

Under 30 Minutes

Sauteed Swiss Chard

We include the stalks for a nice contrast in texture and color. Trim the tough ends, then cut stalks into pieces.

  • prep: 30 mins
    total time: 30 mins
  • servings: 8

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Ingredients

  • 3 pounds red Swiss chard
  • 1 tablespoon olive oil
  • 4 thinly sliced garlic cloves
  • 2 teaspoons sugar
  • 1 tablespoon red-wine vinegar
  • Coarse salt and ground pepper

Cook's Note

Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors -- white, red, yellow, and orange or sold together as "rainbow chard."

Directions

  1. Step 1

    Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.

  2. Step 2

    In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.

  3. Step 3

    Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.

  4. Step 4

    Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

Source
Everyday Food, December 2003

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Reviews (1)

  • SOMERSIZING 3 Sep, 2008

    Hummm! This picture alone says it all. Sooooooo Good and Good for us. Give it a try and be surprised. Since we started eating vegies, we found some of them take a couple times before there taste grows on you. Marlene