Garlicky Chard & Spinach
3 clove(s), large, thinly sliced
8 oz, medium bunch, thick stalks removed, chopped
1 bunch(es), 7 to 8 oz, not baby spinach, trimmed
White wine vinegar
2 tsp(s), or red wine vinegar
- Trim and discard the thick stems from 1 bunch rainbow chard (225 g [8 oz]). Chop the leaves and stems. In a large pot, heat 15 ml (1 Tbsp) olive oil over medium. Add 3 thinly sliced garlic cloves and cook, stirring often, until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to a small bowl. Add the chopped chard to the same pot and increase heat to medium-high. Cook, stirring often, until the stems are tender, about 3 minutes. Trim the stems from 1 bunch spinach (200–225 g [7–8 oz], not baby spinach). Add the trimmed spinach to the pot. Season with 1 ml (1⁄4 tsp) each salt and black pepper. Stir until the leaves are wilted, about 2 minutes. Stir in 10 ml (2 tsp) white wine vinegar (or red wine vinegar). Transfer to a bowl. Top with the garlic.
- Per serving: about 125 mL ( ½ cup)