Yield: 8 servings
Measure | Ingredient |
---|---|
3 pounds | Swiss chard |
2 tablespoons | Extra-virgin olive oil |
1½ tablespoon | Minced or pressed garlic |
6 \N | Chopped anchovies |
3 tablespoons | Balsamic vinegar |
\N \N | Salt & pepper |
Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remining leaves.
In a 6 to 8 quart pan over medium-high heat, stir oil, garlic and anchovies until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves (part at a time if pan if full), cover, and cook until wilted, about 4 minutes. Mix in vinegar; season to taste with salt & pepper.
Garnish a serving dish with reserved chard leaves; spoon greens along side. From Sunset Magazine, Nov '94.
Submitted By TERRI WOLTMON On 04-12-95