- 3 pounds red Swiss chard
- 1 tablespoon essential olive oil
- 4 thinly sliced garlic clove cloves
- 2 teaspoons sugar
- 1 tablespoon red-wine vinegar
- Coarse salt and ground pepper
Directions
Rinse Swiss chard well. Trim tough ends slice stalks about 3/4 inch thick. Slice leaves about 1 " thick.
Inside a Nederlander oven over medium heat, warm essential olive oil. Prepare garlic clove until aromatic, one to two minutes.
Stir in stalks prepare, stirring, until slightly soft, five to six minutes. Add half the leaves sprinkle with 1 teaspoon sugar. Cover prepare until wilted, about 4 minutes. Add remaining leaves sprinkle with another teaspoon sugar. Cover prepare, tossing from time to time, until foliage is tender, eight to ten minutes.
Uncover prepare until liquid has evaporated, a couple of minutes. Stir in red-wine vinegar season with coarse salt and ground pepper.
Cook's Notes
Swiss chard is incorporated in the same family as green spinach and beets. Its foliage is eco-friendly, however the ribs and stalks could be a number of colors -- white-colored, red, yellow, and orange or offered together as "rainbow chard."