Chard – Italian Style
Chard stalks and leaves are delicious, and there is no reason to discard the stems as many American recipes instruct. French or Italian recipes, on the other hand, often tell you to use just the stems and reserve the leaves for another purpose. That “other purpose” was revealed by the great food writer Richard Olney who wrote in Simple French Food (1977) that “the green leafy parts . . . are usually fed to the rabbits and the ducks.” I’m sure they make a fine treat for rabbits and ducks, but I recommend the obvious – eat the stems, leaves, and all!
Ingredients
2 pounds chard (2 or 3 bunches), rinsed and coarsely chopped
4 cloves garlic, or chopped garlic scapes
Sea salt and hot red pepper flakes
4 tablespoons olive oil, or 2 Tb butter and 2 Tb olive oil
Instructions
1. Place the chard in a large stockpot with plenty of water still clinging to it and set on medium-high heat. When it begins to sizzle, stir and cover. Reduce heat to medium and cook until chard is wilted but still has texture and the leaves have turned dark green, about 10 minutes. Remove from heat.
2. Heat 2 tablespoons of oil in a skillet over medium-low heat. Add the garlic and cook until golden, about 5 minutes.
3. Add the chard to the skillet after squeezing out some of the liquid. Cook, stirring, until the chard has wilted and the garlic is cooked, about 10 minutes. Season to taste with salt and pepper.
4. Transfer to a warmed platter and drizzle with the remaining olive oil or dot with butter and serve.
Serves 4