Garlicky Swiss Chard with Ginger and Soy Sauce
The impediment to great sautéed chard wasn’t in the vegetable but in the technique.
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...