Photos are my own, and I learned this technique from a cooking club I belong to.
- 2 pounds
- of swiss chard
- tablespoons olive oil, reserve one tablespoon
- teaspoons minced garlic from jar (or fresh is okay)
- teaspoon red pepper flakes
- 1 or 2
- tablespoons white wine vinegar
- salt and pepper to taste
I wash my Swiss Chard in three large bowls of water to remove any dirt, and drain them thoroughly. I remove the red stems from the Swiss Chard, cutting them away with a sharp knife. I then cut across the width of the leaves in about 2 inch wide sections. Try to make the pieces all about the same size.
Place a large dutch oven with a lid on the burner over medium heat, and place two tablespoons of olive oil in it. When it begins to sizzle, add the garlic and move it around until it starts to turn brown and releases its fragrance.
Lower the heat to medium low. Add the prepared greens, pepper flakes and salt and pepper to taste, to the dutch oven, it will fill it up, keep tossing the greens with a big wooden spoon and they will start to cook down, add the lid and cook about 5 minutes.
Remove the lid and continue cooking until all the liquid is gone in the pot, and greens are tender, about 5 to 10 minutes more.