Updated: Jan 30
(click here for video... scroll down for written instructions!)
The more I teach people how to cook... the more I realize how many people have no idea with to do with leafy greens... and a lot do NOT know what Swiss Chard is!
Leafy greens can be used in so many ways and are a great way to infuse fiber and vitamins, antioxidants and of course lots of flavor and color to your plate...
One of the best and quickest ways to get some greens on your plate is to saute them in garlic and oil!
Wash them well... (greens can be very "sandy" so make sure you get all the grit off!)
and chop them up.--I usually cut once longways and then chop so that the pieces aren't too long!
Saute' some garlic in a frying pan... use however much you like but I use about 3 cloves per panful of greens but use as much or as little as you like! You can either chop the garlic or leave whole and leave in or take it out after it has flavored the oil.
Now, drop in your cut up greens-that should still be damp from just washing them... this little bit of water helps them steam and helps soften the stems.
Toss the greens around in the oil so that all the leaves are glistening. Sprinkle with a little salt and toss around a bit more then let cook for a few minutes covered...
If you have tough stems or have left the stems bigger you can add a few spoonfuls of water before covering to soften the stems... but not too much! And don't keep covered for too long... just 2-3 minutes... you want your stems to be soft enough to eat but not mushy! And you want your leaves to stay bright green!