Garlicky Swiss Chard
Vibrant greens cooked down with toasted garlic and a bright vinegar finish
Why This Recipe Works
Cutting the chard stems smaller than the leaves allows the entire plant to cook perfectly in a single pot. This method wilts the greens under a lid first, then uses a quick uncovered sauté to concentrate the flavors and evaporate excess water.
Instructions
Combine the garlic and most of the olive oil in a large Dutch oven over medium heat. Cook until the garlic is fragrant and pale golden—this builds the flavor base without letting the garlic turn bitter.
Add the chard stems, leaves, salt, and pepper to the pot. Cover and cook until the greens are wilted and have released their liquid, about 3 to 5 minutes.
Remove the lid and increase the heat to medium-high. Cook, stirring occasionally, until all the liquid has evaporated from the bottom of the pot and the stems are tender.
Remove the pot from the heat and stir in the remaining olive oil, red pepper flakes, and vinegar. Season with additional salt and pepper to taste and serve immediately while still hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best eaten fresh, but can be refrigerated for up to 2 days; reheat gently in a skillet.
