Sauteed Swiss Chard
1-3 lbs. Swiss chard
1 Tbsp. olive oil
4 thinly sliced garlic cloves
2 tsp. sugar
1 Tbsp. red-wine vinegar
Coarse salt and ground pepper
Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick. In a pot over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes. Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaving; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes. Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.
Swiss Chard with Toasted Breadcrumbs
2 1/2 Tbsp. butter
1/2 cup fresh breadcrumbs
Coarse salt and ground pepper
1-2 lbs. Swiss chard
In a 5 quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel. Slice Swiss chard crosswise 3/4 inch thick, keeping stems separate from greens. In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring over medium-high until pan is dry, 6 to 8 minutes. Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.
Lemon-Garlic Rainbow Chard
1-1/2 bunches rainbow chard, trimmed and rinsed
3 Tbsp. olive oil
3 cloves garlic, sliced, or to taste
1/2 pinch crushed red pepper flakes
1-1/2 tsp. lemon juice
Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems. Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
Sauteed Swiss Chard with Bacon
Olive oil, for pan
1 cup bacon, cut into 1/4 inch dice
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch Swiss chard, stems removed and cut into 1/2 inch lengths, leaves cut into 1 1/2 inch lengths
1/2 cup chicken or vegetable stock
Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, re move from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.