Recipe by katie in the UP
I found this recipe in the Nov/2007 Gourmet magazine. Posted for my Thanksgiving meal this year. Chard can be washed, dried and cut 2 days ahead and chilled in sealed bags lined with paper towels. Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.
Top Review by JustJanS
We enjoyed the addition of onion and garlic to our chard, but found the finished dish to be a bit underseasoned. A bit more salt, plenty of pepper and a glug of red wine vinegar finished it for our tastes.
- 3 lbs green swiss chard
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium onions, halved lengthwise and thinly sliced
- 2 garlic cloves, finely chopped
Directions See How It's Made
- Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2 inch pieces.
- Stack chard leaves and roll up lengthwise into cylinders.
- Cut cylinders crosswise to make 1 inch-wide strips.
- Heat oil and butter in a large heavy pot over med heat until foam subsides, then cook onions and garlc with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes.
- Add chard stems and ribs, and cook covered, stirring occasionally, until stems are just tender, about 10 minutes.
- Add chard leaves in batches, stirring until wilted before adding next batch and cook, covered, until tender, 4 to 6 minutes (stirring occasionally).
- Transfer with a slotted spoon to a serving bowl.