Braised Swiss Chard
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Alexis Touchet
Any Swiss chard variety will work fine in this recipe.
- Coarsely tear leaves off chard stems and center ribs, then thinly slice stems and ribs.
- Cook chard stems and ribs with 1/4 tsp each salt and pepper in olive oil in a 6-quart wide heavy pot over moderately low heat, covered, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add water and chard leaves, then simmer, covered, until stems are tender, 5 to 6 minutes.