Garlicky Swiss Chard with Feta and Walnuts

3 comments

Appears in Cook's Country October/November 2012

The impediment to great sautéed chard wasn’t in the vegetable but in the technique.

SERVES 4 to 6

TIME 35 minutes

WHY THIS RECIPE WORKS

To avoid watery, overcooked Swiss chard, we started cooking the greens in a covered pot just until they wilted down. Then we uncovered and continued to cook the greens until the liquid evaporated. Cutting the tough stems smaller than the te...

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