Any green of choice will do for this dish, but red chard is suggested. The vegetable may be prepared up to 1 day in advance. To reheat, place in a baking dish, cover with aluminum foil and bake in a 450-degree oven for 10 to 15 minutes. Uncover and carefully drain any excess water before serving.
- 2 bunches (24 ounces) red swiss chard (center stems removed), torn and washed well
- 1 clove garlic, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
In a large saute pan or nonstick skillet over medium-high heat, heat the oil until it starts to smoke. Add the garlic, red pepper flakes and chard. Cook for 1 to 2 minutes, using tongs to turn the chard over a few times until it has wilted slightly. (Cook in batches, if necessary.) Remove from the heat, and season with salt and pepper.
Adapted from David Hagedorn.
Tested by Michael Taylor.
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