Sautéed Swiss Chard

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Swiss chard has dark green leaves with a firm white or red stalk. It is often overlooked, which is a shame, because it has a hearty, spinachlike taste with the addition of a crunchy stalk. It’s a perfect accompaniment to ham.

Ingredients

Steps

1. Wash the chard well in cold water, checking for any grit in its folds. Trim the end of the chard stalks and discard, then cut the stalks away from the leaves, reserving both. Cut the leaves into wide ribbons and pat them dry with paper towels or use a salad spinner. Set aside in a bowl. Cut the stems into 1-inch-wide strips,
2. dry, and reserve in a separate bowl.
3. In a 6-inch skillet melt the butter over medium heat and cook until it foams and turns light brown but is not burnt. Remove from heat and set aside.
4. Ten minutes before serving, heat a 12-inch sauté pan or skillet over medium-high heat. Heat the olive oil and sauté the garlic until it begins to brown. Add the chard stems and sauté for 2 minutes. Add half the leaves and the water, stir to wilt the leaves, then add the remaining chard. Stir briefly, cover, and cook for 3 minutes. Remove the lid and stir in the browned butter and salt.
5. Set aside 1¼ cups chard to cool and serve the rest. Cover and refrigerate the reserved chard for up to 4 days.

Notes

• Serves 4, with 1 3/4 cups reserved for Ham, Sweet Potato, and Swiss Chard Frittata

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.