Swiss Chard with Garlic & Hot Pepper

SWISS CHARD WITH GARLIC AND HOT PEPPER

BLETTES A L’AIL ET PIMENT

One large bunch Swiss chard (about 1 lb or 500 g), rinsed

2 tbsp extra-virgin olive oil

2 cloves garlic, germ removed

1/4 tsp fine sea salt

1/8 tsp hot red pepper flakes, or 1 small hot pepper, minced (optional)

3 tbsp fresh breadcrumbs, lightly toasted

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

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

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

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

5. To serve, transfer chard to a platter. Sprinkle evenly with remaining olive oil and breadcrumbs.

Four servings

Originally published in the May 2012 issue of France Today

Susan Herrmann Loomis teaches cooking classes in Normandy and Paris. www.onruetatin.com. Find her cookbooks in the France Today Bookstore.