Braised Swiss Chard Armistead

1. 1

   Cut the chard stems into bite-sized pieces, and cut the leaves into 2-inch wide strips.

2. 2

   Bring a large pot of water to a boil over high heat and then salt the water.

3. 3

   Add the chard stems and boil for 3 minutes.

4. 4

   Add the leaves and cook for about 1 minute longer.

5. 5

   Drain well and press out any excess moisture.

6. 6

   In the same pot, heat the olive oil over medium heat.

7. 7

   Add the onion and cook until it becomes translucent, about 4 minutes.

8. 8

   Then, add the garlic and anchovies and stir until the anchovies melt into the oil and the garlic is translucent, 1 to 2 minutes.

9. 9

   Add the chard and continue to cook, stirring occasionally, until tender, about 10 minutes.

10. 10

    Season to taste with salt and pepper.

11. 11

    Transfer to a serving dish, sprinkle a little cheese over the top, if desired, and allow it to melt in.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.