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Wilted Swiss Chard

Wilted Swiss Chard

Stripping the stalks from the leaves and cooking the stalks longer makes them tender and keeps the leaves from becoming overcooked.

Martha Stewart Living, October 1998 http://www.marthastewart.com/345043/wilted-swiss-chard
3.666665
Rated
73.3333100(3)3
  • Yield Serves 4

Ingredients

    • 1 small bunch ruby Swiss chard
    • 1 small bunch green Swiss chard
    • 1 tablespoon olive oil
    • 2 cloves garlic, peeled and thinly sliced lengthwise
    • Salt and freshly ground pepper

Directions

  1. Remove the stalks from the leaves: Hold the leaf in one hand, and gently pull out the thick stalk with the other. Cut the stalks into 2-inch-long pieces. Stack the leaves, and cut them crosswise into 4-inch-wide strips.
  2. Heat the olive oil in a large skillet set over medium-low heat. Add the garlic, and cook just until golden. Remove and reserve the garlic. Add the stalks. Cook, stirring, 2 to 3 minutes to soften slightly. Add 3 tablespoons water, cover, and steam until firm but tender, 4 to 6 minutes.
  3. Add leaves, cover, and cook until wilted, about 3 minutes. Sprinkle with the reserved garlic, and season with salt and pepper. Serve warm.

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