Wilted Greens With Garlic and Balsamic Vinegar

"This simple but delicious side dish can be made with almost any kind of green but my personal favourite is red-veined Swiss chard as the green and red make such a pretty presentation. From Williams-Sonoma Italian Favourites."
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Ready In:




  • Cut the greens into strips 1 inch wide.
  • In a large saute pan over medium-high heat, warm the olive oil.
  • Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
  • Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
  • Transfer to a warmed serving bowl and serve immediately.

Questions & Replies

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  1. KatKerz
    Never had swiss chard before, but rcv'd it in the weekly basket of co-op produce. This is the first recipe that came up on my search, so I tried it. Loved the balsamic vinegar but next time would add another clove of garlic.
  2. Paris D
    Standard chard recipe. I used a little extra garlic.
  3. masscjs
    This is an excellent, basic recipe for Swiss Chard. Anyone who likes Chard will enjoy this one and it couldn't be easier to make.
  4. DiZzY
    I never remembered liking swiss chard as a little girl...everytime my mother made it, it was always a little "off" tasting. Your recipe gave me a good reason to give chard another try and I found myself enjoying it--still not my favorite, but it's different. Thanks for sharing!


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