Ingredients:
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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2 bunches swiss chard
2 tablespoons chopped fresh garlic
2 tablespoons butter
to taste salt and black pepper
Instructions and Comments:
The first step in cleaning these huge leaves is to remove the stalk. The stalks which closely resemble celery and rhubarb are crunchy and flavorful, so we are going to be saving them. Wash the stalks thoroughly and slice them on a bias or angle in thin strips and set aside. Finely chop the garlic and set it aside. Ok now for the leaves. Treat them as you would romaine lettuce and chop them into salad size sections.
Heat up the butter in a large braising pot. Add in the garlic and the sliced stems and cook these until the stems become al dente. Add in one handful at a time the chopped leaves of chard. By doing so, you wilt one handful then add the next. When all of the leaves have been wilted into the pot, season the chard with salt and freshly cracked black pepper.
Spoon out the cooked swiss chard and serve immediately..
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