Swiss Chard with Garlic and Hot Peppers

The greens from three bunches Swiss chard (about 1 lb, 500g), rinsed

2 tbsp extra-virgin olive oil

2 cloves garlic, green germ removed

1/4 tsp fine sea salt

1/8 tsp hot red pepper flakes, or to taste OR 1 small hot pepper, minced

3 tbsp fresh breadcrumbs, lightly toasted

 

1.  Trim stems from chard, and cut them into small dice.

2.  Stack chard leaves and cut crosswise into 1/2-inch strips.

3.  Put 1 tbsp of oil and the garlic in a heavy-bottomed saucepan over medium heat. When garlic sizzles, stir and cook it until translucent, 2 to 3 min. Add diced stems, stir, season with salt and cook, covered, until stems are tender, 6 to 8 min. Stir occasionally so they don’t burn.

4.  When stems are tender, add hot pepper flakes or diced hot pepper, stir, and cook for about 1 minute, then add chard leaves, pressing down on them so they fit in the pan. Stir, cover, and cook until tender, about 12 min. Season with salt, stir again, and increase heat to high. Stir chard, shaking pan, until most of liquid has evaporated. Remove pan from heat.

5. To serve, transfer chard to a platter. Sprinkle evenly with the 1 tbsp of remaining oil, and with the breadcrumbs.

Serves 4

Originally published in the June 2010 issue of France Today