WARM MARINATED SWISS CHARD
Here is a quick and easy side dish that tastes good warm, at room temperature, or cold.
Note: Due to the bulkiness of the uncooked chard, you may have to cook this in two batches so the skillet or wok won’t get overcrowded.
Preparation time: 20 minutes.
Yield: 4 side-dish servings
1 ˝ pounds fresh Swiss chard (ruby or green)
1 tablespoon olive oil
6 medium-sized cloves garlic, minced
salt and pepper, to taste
2 tablespoons vinegar (preferably balsamic,
but red wine vinegar is also fine)
1. Cut the leaves off the chard and discard the stems. Coarsely chop
2. Heat a wok or a large heavy skillet (cast iron is ideal). When it is hot,
add the olive oil and the chard. Stir and cook for about 2 minutes
over high heat.
3. Add the garlic, and stir-fry several minutes more until the chard is
4. Sprinkle lightly with salt and pepper. Toss with vinegar, and serve.