Garlicky Chard
(Serves 4-6 as a side)
2 Tbsp olive oil or other oil of choice
2 med. Onions, halved and thinly sliced
4 med. Garlic cloves, minced
2 ½ lb Chard, stems discarded, Leaves washed, shaken and roughly chopped (about 12 packed cups)
Salt and fresh-ground black pepper
- Heat oil in stockpot deep enough to hold greens. Add onions and sauté until golden brown, about 8 min. Add Garlic and cook until fragrant, about 1 min.
- Add damp Chard, stir well to coat with oil, cover and cook, stirring a few times until wilted, about 5 minutes. Season with salt and pepper to taste.
- If desired, simmer uncovered for several minutes to evaporate excess liquid or use liquid to moisten rice, polenta, mashed potatoes, pureed beans, or meat.
Variations:
For an Asian style dish, replace olive oil with roasted peanut oil; add 1 tbsp minced fresh gingerroot and 2 med. Scallions, sliced thinly with the garlic to the Garlicky chard. Substitute also, 1 tbsp soy sauce for the salt, or more to taste, and drizzle with a tsp or two of toasted sesame oil just before serving.
For a Mexican influence, add a minced jalapeno chile pepper with the garlic and serve the dish with lime wedges.
