Swiss Chard a l’Italienne

Swiss chard is a rare gift of winter, and this is my favorite way
to eat it. You can use this as a base and add tomato sauce, cheese, or hot
peppers.

Makes 4 servings.

INGREDIENTS

  • 2 pounds swiss chard, rinsed, trimmed, and coarsely chopped
  • 2 cloves garlic, green germ removed
  • sea salt and hot red pepper flakes (or freshly ground black pepper)
  • 2 tablespoons to one quarter cup extra virgin olive oil

    DIRECTIONS

    1.Place the chard in a large stockpot with the rinse water still clinging
    to it and set on medium-high heat.When the chard begins to sizzle stir it
    and cover. Reduce heat to medium and cook until chard is wilted but
    still has texture and the leaves have turned dark green while the stems
    have turned a translucent grey, about 20 to 25 minutes.Remove from heat.


    2. Heat at least 2 tablespoons of oil with the garlic in a skillet over
    medium heat and cook until the garlic begins to turn golden, about 5
    minutes. Add the Swiss chard, squeezing out some of the liquid before
    adding it to the oil.Cook, stirring, until the Swiss chard has wilted
    entirely and the garlic is cooked through, about 20 minutes. Season to
    taste with salt and pepper.Remove from the heat and transfer to a warmed
    platter. Drizzle with the remaining olive oil and serve.