There are many recipes for wilted chard in which the greens are sautéed and then simmered in stock until they are extremely tender. This is not that kind of recipe. To retain the crunch, freshness, and color, just gently warm the chard in oil you’ve infused with flavor. Serves four.
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, finely chopped
6 cups rainbow chard (leaves chopped roughly and stems sliced thinly.)
3 teaspoons red pepper flakes (I use more, so you could too!)
Salt and fresh cracked pepper to taste
Melt butter in olive oil over medium heat. Add garlic and red pepper flakes and allow garlic and simmer gently for a few minutes – browning the garlic but not burning it. Toss in chopped chard and turn repeatedly to cover all of the greens in the oil mixture. Sauté until warmed through and slightly wilted. Serve warm, right away, with salt and pepper to taste.
A copy of this recipe appeared in a print edition of State-by-State Gardening July/August 2015. Photo CC BY ND Stefania Pomponi.