This chard recipe is my new go-to green dish. I can literally go from picking chard in the garden to getting this on the table in under 10 minutes. And don't let the humble ingredients list fool you—these greens are loaded with flavor. I recommend zipping and chopping the greens, then giving them a good rinse in a big bowl of cold water and spinning or straining them dry. A Microplane zester works best for this dish because it grates the garlic so finely as to make almost a paste. If you don't have a Microplane zester, use the finest grater you have, and cook a tad longer.
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 3 bunches Swiss chard, cleaned, zipped and chopped (12 cups)
- 3 cloves garlic, peeled
- sea salt and freshly ground black pepper, to taste
Instructions
- Heat 2 teaspoons olive oil in a large saute pan over medium heat, and swirl to coat the bottom of the pan. Add the chard, and toss to coat. Cook for 3 minutes, until chard is well wilted.
- Pour in remaining 1 tablespoon plus 1 teaspoon oil. Grate the garlic onto the chard, sprinkle with salt and pepper, and toss several times to distribute the garlic, and coat the leaves evenly. Cook for 2-3 minutes more, until chard is wilted, and garlic is fragrant.
Servings: 4
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