I’ve always been reluctant to make chard – probably because it wasn’t something my family ever made when I was growing up. Now that I’m consuming only local foods I figured what better time to give it a try. I wish I’d tried it years ago. It’s easy to prepare, delicious and so good for you. And the colours of the rainbow chard are just beautiful.
- 3 Tbsp olive oil
- 3 large garlic cloves, thinly sliced
- 1 large bunch rainbow or ruby chard – thick stems discarded
- Freshly ground black pepper
- Remove ribs from chard and cut into 2-inch lengths.
- Cut the leaves into 2-inch strips.
- In a large pot, heat half of the olive oil.
- Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more.
- Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
- Add the remaining olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper.