Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick
Swiss chard is a member of the beet family.  (1)LO.jpg)
It is cooked much like spinach but has a more pronounced flavor. White-stemmed Swiss chard is more common but should you find red Swiss chard, with its brilliant blood-red stalks, and sautéed with butter, olive oil, and an abundant amount of garlic, it is delectable, a nice accompanying vegetable.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 20 minutes
2 pounds red Swiss chard
1/4 cup extra-virgin olive oil
4 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
1/4 cup unsalted butter
1. Wash the Swiss chard by dunking and swishing it in cold water, and then rip it into smaller pieces. Discard the hardest part of the stalk. Remove as much water as possible from the Swiss chard with a salad spinner. Place the Swiss chard in a large saucepan and over medium heat cook until it wilts, tossing often so it doesn't burn, about 5 minutes. Drain whatever water remains.
2. In a deep casserole, heat the olive oil with the garlic over medium heat for 2 minutes, then add the Swiss chard, salt, and pepper and continue cooking for 2 minutes, covered. Stir in the butter and cook until it melts. Taste the Swiss chard and serve or continue cooking to your taste.
Variation:
Note:
Posted: 01/03/2007