Sauteed Swiss Chard

1. 1

   In a large pot, bring 3 quarts water to a boil.

2. 2

   Snip chard stems and reserve.

3. 3

   When water reaches a boil, add 1 tablespoon salt.

4. 4

   Add stems; cover and cook 3 minutes (begin timing as soon as stems are added).

5. 5

   Add leaves; cover and cook 5 more minutes.

6. 6

   Drain in colander; rinse under cold water until cool.

7. 7

   Drain again, squeezing to remove any excess liquid.

8. 8

   Coarsely chop.

9. 9

   In a large skillet, heat oil over medium-high heat.

10. 10

    Add onion, shallot, and garlic; cook, stirring, until golden, about 2 minutes.

11. 11

    Stir in red pepper flakes.

12. 12

    Add chard and tomato sauce; reduce heat to medium and cook 5 minutes.

13. 13

    Stir in 1/4 teaspoon salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.