Sautéed Swiss chard with garlic is one of my favorite vegetable dishes. And in his 2009 blog post, Dr. Andrew Weil told us that there are three good reasons to eat Swiss chard: it’s loaded with vitamins A,K,C, E and magnesium, manganese, potassium, and iron; it’s good for preventing colon cancer because of its fiber and polynutrients; and, it’s also good source of osteocalin, important for bone health. These are some pretty compelling reasons for eating it, but I’d eat it anyway.
1 bunch Swiss chard, washed
7 cloves garlic, peeled and minced
2 tablespoons olive oil
1.) Cut off the ragged ends of the stalks, and discard these tips. Next, cut out the spines of the leaves and chop them into ½ inch pieces. Set them aside.
2.) Chop the chard leaves into pieces about 2 inches by 3 inches, and set them aside.
3.) Heat the oil and then add the minced garlic. Sauté the garlic for about 20 seconds and then add the chopped spines. If the garlic starts to brown add ¼ cup of water to the pan. Sauté the spines with the garlic until the spines are almost transparent.
4.) Add the leaves and continue to stir the chard. You’ll want to cook the chard until it is tender. Add water as needed. You don’t want it watery –you just want enough water so it doesn’t stick to the pan. Add salt to taste.
Sautéed Swiss chard makes a nice accompaniment for chicken, turkey and pork dishes.