Italian-Style Swiss Chard Recipe
Summary
MethodFried
Ingredients
| Swiss chard | 2 1/2 Pound | |
| Olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), pressed | |
| Balsamic vinegar | 2 Tablespoon | |
| Capers | 1 Tablespoon, drained |
Directions
1. Trim and discard discolored stem ends from chard; then rinse and drain chard. Thinly slice chard stems crosswise up to base of leaves; set aside. Use a few whole leaves to line a large platter; cover and set aside. Coarsely chop remaining leaves.
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add garlic and chard stems. Stir-fry until stems are soft (about 2 minutes). Add half the chopped chard leaves to pan, cover, and cook for 2 minutes. Add remaining leaves, cover, and cook until all leaves are wilted (about 2 more minutes). Uncover pan and stir in vinegar and capers; then spoon mixture over whole chard leaves on platter
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add garlic and chard stems. Stir-fry until stems are soft (about 2 minutes). Add half the chopped chard leaves to pan, cover, and cook for 2 minutes. Add remaining leaves, cover, and cook until all leaves are wilted (about 2 more minutes). Uncover pan and stir in vinegar and capers; then spoon mixture over whole chard leaves on platter
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