1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 tablespoons olive oil
2 tablespoons water
Pinch of dried crushed red pepper
1 teaspoon butter (optional)
Rinse Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as Swiss Chard Ribs with Cream and Pasta). Roughly chop the leaves into inch-wide strips.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter, if you’d like. Remove the Swiss chard to a serving dish.
Photo by Alison Penn