Perfect Chard Recipe

How to make it

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• Wash chard well and do not dry - leave water clinging to the chard.
• Cut stalks away from leaves. For quicker prep, just cut stalks from leaves a few inches from where the leaf begins. Or you can cut the leaves entirely from the stalk, if you like.
• Slice stalks into thin slices (see photo above for size). You may need to cut vertically down the stalk first if it is very wide.
• Heat olive oil in a very large pan. A large pot will do if you don't have a large pan with a lid.
• Add onion, garlic, chard stalk bits, and some salt and pepper to the olive oil and saute, stirring occasionally, until stalks are tender and a bit sweet, and onions are just starting to brown, about 20 minutes.
• While stalks are cooking, slice chard leaves into large pieces.
• When stalks are tender, add leaves to pan. You will have a mountain of leaves that threaten to overflow your pan, so put the lid on for a few minutes and they will quickly deflate.
• Once leaves are sufficiently wilted, toss and stir them with the onion, garlic, and stalk bits.
• Continue to saute everything until tender and even a little browned, about 10 minutes.
• Season with more salt and pepper if needed.

stalk bits should be about this size   Close

beautiful, beautiful chard   Close