Chard isn’t the most popular green leaf in my local area, in fact it’s a little difficult to find at times, but when it’s on the shelf I pick it up. Second only to spinach in nutrients, it’s the only beetroot-related vegetable I devour. Here’s a simple, and in my opinion, best recipe for a quick, healthy and delicious side.
1 lb Chard, red, Swiss, silverbeet, etc.
3 cloves Garlic
2 tbsp Olive oil
Sea salt, fresh cracked pepper to taste.
I start by removing the stems from the chard up to where the green leaf begins. The stems can be tough, but not always, and you’re welcome to include them. I sauté in cast iron over medium to medium-high heat in about a tablespoon of olive oil. I try to keep the heat high enough to evaporate any excess moisture from the bottom of the pan but not high enough to burn the chard. A little caramelization is fine, but charred chard isn’t just a mouthful, it’s not particularly delicious. Using tongs, keep turning the chard to ensure even cooking. After chard has wilted and reduced to about half it’s volume and the stems have become tender, I turn off the heat, add garlic, salt, pepper and remaining olive oil. Toss well and serve.