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City of Portland
Sauteed Swiss Chard

1 1/2 lb. Swiss chard
1 tbsp. plus 14 tsp. salt
1 tbsp. extra-virgin olive oil
1/2 c. chopped onion
13 c. chopped shallot
2 clove garlic
1/2 tsp. red pepper flakes
1 c. tomato sauce


In a large pot, bring 3 quarts water to a boil. Snip chard stems and reserve. When water reaches a boil, add 1 tablespoon salt. Add stems; cover and cook 3 minutes (begin timing as soon as stems are added). Add leaves; cover and cook 5 more minutes. Drain in colander; rinse under cold water until cool. Drain again, squeezing to remove any excess liquid. Coarsely chop. In a large skillet, heat oil over medium-high heat. Add onion, shallot, and garlic; cook, stirring, until golden, about 2 minutes. Stir in red pepper flakes. Add chard and tomato sauce; reduce heat to medium and cook 5 minutes. Stir in 1/4 teaspoon salt.

Source: www.delish.com