Garlicky Chard & Spinach
Swiss chard comes in several colors, from white, to red, to rainbow. Whichever you can find at the market will be equally delicious in this recipe. Browning the garlic in oil serves double-duty in this recipe. First, the garlic is cooked until golden brown, and makes for a tasty and pretty garnish. When the garlic is cooked, it also infuses the oil that the chard and spinach are cooked in, adding extra layers of flavor to the finished vegetable dish.
3 clove(s), thinly sliced
Uncooked Swiss chard
½ pound(s), center stalks removed and chopped, leaves coarsely chopped
½ pound(s), stemmed
2 tsp, red or white wine vinegar
- In a large pot, heat the oil over medium. Add the garlic and cook, stirring frequently, until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to a small bowl. Add the chard to the same pot and increase the heat to medium-high. Cook, stirring often, until the stems are tender, about 3 minutes. Add the spinach to the pot. Season with salt and pepper. Stir until the leaves are wilted, about 2 minutes. Stir in the vinegar. Transfer to a bowl. Top with the garlic.
- Serving size: about ½ cup