Marinated Chard
(3-4 servings)
You can prepare any greens this way —rapini, mustard greens, beet tops, spinach, rocket, kale—but cook them separately, because they all have different cooking times. The sturdiest greens, such as kale, take the longest. Once cooked, they can be mixed together in any combination, dressed with this simple olive oil marinade, piled warm on croutons, or cooled and wrapped in slices of prosciutto.
Wash:
1 bunch (about 12 ounces) of chard
One at a time, grasp the steams in one hand and strip the leaves with the other. (Reserve the stems for another use, such as a gratin.) Cut the leaves into 2-inch pieces.
Heat a heavy sauté pan or skillet over medium-high heat. Pour in:
1 tablespoon olive oil
Add the chopped greens and sprinkle with:
Salt
Cook, stirring often, until the greens are tender, about 5 minutes. The residual water clinging to the leaves from washing is usually to keep them moist; if not, add a splash of water during the cooking. Remove the greens from the pan and let it cool. Squeeze out any excess moisture and transfer to a bowl. Dress with:
1 tablespoon olive oil
garlic clove, chopped fine
A squeeze of lemon juice
A pinch of dried chile flakes
Taste, adjust the seasoning and serve.
Recipe from Alice Waters - The Art of Simple Food
