Swiss Chard with Sweet Garlic

1. 1

   In a saucepan, boil the garlic and 1 cup of the milk.

2. 2

   Simmer over moderate heat for 5 minutes.

3. 3

   Drain and return the garlic to the saucepan.

4. 4

   Add the remaining 1 cup of milk and bring to a boil.

5. 5

   Simmer over moderate heat until the garlic is just softened and the milk is reduced to 1/4 cup, 10 minutes.

6. 6

   Transfer the garlic to a mini processor with 2 tablespoons of the infused milk and 1 tablespoon of the oil; puree.

7. 7

   Discard the remaining milk.

8. 8

   In a saucepan of salted boiling water, cook the chard stems until crisp-tender, 5 minutes.

9. 9

   Add the chard leaves and cook until tender, 2 minutes.

10. 10

    Drain, pressing out the water.

11. 11

    In a large skillet, heat the remaining 3 tablespoons of oil until shimmering.

12. 12

    Add the chard and cook over moderately high heat, stirring, for 2 minutes.

13. 13

    Add the garlic cream and cook, stirring occasionally, until the cream coats the leaves, 4 minutes longer.

14. 14

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

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