Swiss Chard Recipe Ingredients 1 large bunch of fresh Swiss chard 1 small clove garlic, sliced 2 Tbsp olive oil 2 Tbsp water Pinch of dried crushed red pepper 1 teaspoon butter Salt Method 1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips. 2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

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Don't know if you wanted chard by itself or in other dishes, but I like these: Swiss Chard Gratin 5 tablespoons unsalted butter 1 cup fresh white bread crumbs 3 oz Swiss or Gruyère cheese, grated (1 cup) 1 garlic clove finely chopped 1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley) 1/8 teaspoon freshly grated nutmeg 1 cup chicken broth 1/2 cup heavy cream 1 tablespoon all-purpose flour 1 medium onion, finely chopped 3 lb Swiss chard, leaves and stems separated and both cut into 1-inch pieces 1 lb spinach, coarse stems discarded, leaves coarsely chopped Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl. Boil broth in a small saucepan until reduced by half. Add cream and keep warm. Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper. Preheat oven to 400°F. Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper. Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly. Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes. ____________________________________________ And a pasta dish I love with chard 1 pound linguine 12 ounces bacon, cut crosswise into 1/2-inch slices 1 very large red onion, halved, sliced (about 6 cups) 2 large bunches Swiss chard, stemmed, chopped (about 12 cups) 1 tablespoon balsamic vinegar 3 tablespoons extra-virgin olive oil 2/3 cup grated Parmesan cheese Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute. Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

Saute 4 garlic cloves in butter, then add 1 can chicken broth. Add Swiss Chard in 2" pieces and cook until tender.