Sautéed Swiss Chard or Spinach
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INGREDIENTS 3 pounds Swiss chard or spinach, about 2 large bunches
2 large garlic cloves, minced
1 tablespoon olive oil
1 tablespoon unsalted butter
Salt and pepper, to taste
Grating of fresh nutmeg or pinch of ground nutmegTear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks.
In a large saucepan or kettle of boiling, salted water simmer stalks until tender, about 5 to 10 minutes, and drain in a colander. (Chard may be prepared up to this point 1 day ahead, stalks cooled completely, and chilled separately in sealable plastic bags.)
Mince garlic. In a large skillet, heat oil and butter over moderate heat until hot but not smoking, and sauté garlic, stirring, 30 seconds. Add leaves, in 2 batches, tossing to coat with oil and butter and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season with salt and pepper, to taste, and sprinkle with nutmeg just before serving.
Makes 6 servings