Sautéed Swiss Chard with Garlic
Appears in Cook's Illustrated May/June 2015
We transform this twofer of tender leaves and hearty stems into a satisfying side dish.
WHY THIS RECIPE WORKS
The key to mastering sautéed Swiss chard is to get the stems to finish cooking at the same time as the leaves. Unlike spinach, which has stems that cook down as quickly as the leaves do, and kale, with ribs that are so tough that they are o...