3 lb swiss chard
2 tablespoon extra-virgin olive oil
1 1/2 tablespoon minced or pressed garlic
6 chopped anchovies
3 tablespoon balsamic vinegar
1 salt & pepper
Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remining leaves. In a 6 to 8 quart pan over medium-high heat, stir oil, garlic and anchovies until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves (part at a time if pan if full), cover, and cook until wilted, about 4 minutes. Mix in vinegar; season to taste with salt & pepper. Garnish a serving dish with reserved chard leaves; spoon greens along side.
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