Basic Sautéed Swiss Chard
Swiss chard is a hardy green with large leaves and a thick stem. It has a much milder and less-bitter taste than mustard or collard greens. Avoid leaves that are wilted, yellow, or that have holes in the spines.
INGREDIENTS | SERVES 2-3
1 pound Swiss chard
1 tablespoon olive oil
½ small onion, chopped
1 garlic clove, minced
Pinch crushed red pepper flakes
1 tablespoon cider or balsamic vinegar
Pinch nutmeg
½ cup chicken stock
Salt to taste
Pepper to taste
Run the chard under cold water to remove any leftover dirt. Cut the thick part of the stem out of the leaves and set aside. Tear the leaves into several pieces and place on a towel. Chop the stems into ½" pieces.
Place a skillet over medium heat. Once it is hot, add the oil, the stem pieces, and the onion. Cook for 5–7 minutes, or until the onion is translucent and just starting to brown.
Add the garlic, pepper flakes, vinegar, nutmeg, and stock. Stir to combine and bring to a boil.
Add the leaves and stir, cooking for 2–3 minutes before covering. They should be starting to wilt. Cook for 4-5 minutes, or until the leaves are cooked through and limp.
Remove the lid and stir frequently as the liquid evaporates. Taste and add more vinegar, salt, or pepper as needed. Serve immediately.
