Marinated Chard

1. 1

   Wash: 1 bunch (about 12 ounces) of chard.

2. 2

   One at a time, grasp the stems in one hand and strip the leaves off with the other.

3. 3

   (Reserve the stems for another use, such as a gratin.)

4. 4

   Cut the leaves into 2-inch pieces.

5. 5

   Heat a heavy saute pan or skillet over medium-high heat.

6. 6

   Pour in: 1 tablespoon olive oil.

7. 7

   Add the chopped greens and sprinkle with: Salt.

8. 8

   Cook, stirring often, until the greens are tender, about 5 minutes.

9. 9

   The residual water clinging to the leaves from washing is usually enough to keep them moist; if not, add a splash of water during the cooking.

10. 10

    Remove the greens from the pan and let cool.

11. 11

    Squeeze out any excess moisture and transfer to a bowl.

12. 12

    Dress with: 1 tablespoon olive oil, 1 garlic clove, chopped fine, A squeeze of lemon juice, A pinch of dried chile flakes.

13. 13

    Taste, adjust the seasoning, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.