SERVES 4
A thick stalk runs through each Swiss chard leaf, so the leaf must be cut away from it.
3 |
tablespoons extra-virgin olive oil |
2 |
pounds Swiss chard, stemmed, washed in several changes of cold water, stalks chopped medium and leaves chopped coarse |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
Table salt and ground black pepper |
|
Lemon wedges, for serving |
1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the chard stalks and cook, stirring occasionally, until just tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chard leaves, cover, increase the heat to medium-high, and cook, stirring occasionally, until the greens completely wilt, 2 to 3 minutes.
2. Uncover and season with salt and pepper to taste. Cook over high heat until the liquid evaporates, about 2 minutes. Serve with the lemon wedges.