Sauteed Red Swiss Chard with Garlic


  • ½ cup water
  • 4 garlic cloves
  • ¼ cup olive oil
  • 3 ½ pounds Swiss chard (preferably red)

Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately. In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved stems and ribs, stirring, until crisp-...

View full recipe at Epicurious


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