Garlicky Swiss Chard with Ginger and Soy Sauce
The impediment to great sautéed chard wasn’t in the vegetable but in the technique.
SERVES4 to 6
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...