Title: Italian-Style Swiss Chard
Categories: Vegetable Ethnic
Yield: 8 Servings
| 3 | lb | Swiss chard |
| 2 | tb | Extra-virgin olive oil |
| 1 1/2 | tb | Minced or pressed garlic |
| 6 | | Chopped anchovies |
| 3 | tb | Balsamic vinegar |
| | | 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. From Sunset Magazine,
Nov '94.