Sauteed Swiss Chard
Lynley Jones
Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.
Serves 4
Ingredients
Sauteed Swiss Chard made in the Adventure Kitchen.
3 Tablespoons olive oil
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 large bunches Swiss chard, stemmed and torn into 1- or 2-inch pieces
1-2 Tablespoons water
1/2 teaspoon coarse salt (or a bit less if your bunches of chard are on the skimpy side)
1-2 pinches red pepper flakes
Instructions
1. Warm the olive oil in a large skillet over medium heat. When shimmering, add the onions and saute until soft and slightly brown, about 10-15 minutes.
2. Add the garlic to the onions and saute briefly until fragrant. Add the chard to the pan, handfuls at a time if needed to allow each batch to wilt and make space for the rest. Add the water, salt and red pepper, turn the heat to medium-low and put the lid on.
3. Steam the chard with the lid on until soft and cooked through, about 8-12 minutes, stirring once halfway through. Remove the lid - if it seems dry, add another splash of water. Taste and add another pinch of salt or red pepper if needed.
Notes:
If for some reason you are unable to gobble all of this up when first made, please please please keep it in the refrigerator (in a covered container) and use it on everything else you make in the next couple of days: stir it into pasta, scramble it in eggs, stuff it inside a quesadilla, or whatever! (Your next meal just got so much easier.)