Matt and I hosted Thanksgiving this year for my mom, dad, brother and our friend, Olivia. It was a collaborative effort with all of us contributing in some way to the meal. My contribution was a triple batch of garlicky chard, which I'd purchased the day before, at the Ann Arbor Farmer's Market. This is the best time of year to get local greens because the cool temperatures bring out the sugars in the veggies, making the very flavorful. This recipe (modified from Mark Bittman's How to Cook Everything, a great all-around cookbook) is dead easy, fast, and I got lots of raves, even from some eaters who usually don't care for chard.
- 3 bunches of chard (stems removed and chopped into 1" pieces, leaves chopped coarsely)
- 1/4 cup olive oil
- 5 cloves of thinly sliced garlic
- 1 clove of minced garlic
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper
- 1/2 cup of chicken or veggie stock
- lemon wedges (optional)
Place oil in deep saucepan, add sliced garlic, pepper flakes, salt and pepper. Cook for 1 minute over medium-high heat. Add stems, cook for five minutes. Add leaves and stock, stir, cover, and cook for an additional 5 mins or until wilted, remove cover and cook until liquid has mostly evaporated and greens are tender. Sprinkle with minced garlic and additional salt/pepper/hot pepper flakes to taste. Cook for an additional minute. Serve with lemon wedges. (If you have leftovers, throw them in a breakfast burrito with black beans, scrambled eggs, some sausage or bacon and a squirt of hot sauce.) Photo credit.
