Sauteed Swiss Chard
We include the stalks for a nice contrast in texture and color. Trim the tough ends, then cut stalks into pieces.
Everyday Food, December 2003
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 8
- 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
- Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.
- In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.
- 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.
- Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.
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."
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