Paleo Garlicky Swiss Chard

Why This Recipe Works

We wanted a one-pot approach to cooking hearty, flavorful Swiss chard. To avoid watery, overcooked chard, we started cooking the greens in a covered pot just until they wilted down. Then we uncovered the pot and continued to cook the greens until all the liquid evaporated. Cutting the tough stems smaller than the tender leaves meant that we could throw both in the pot at the same time and still get evenly cooked results. Plenty of garlic, sautéed in olive oil before the chard was added, gave this simple side a big hit of flavor, while a splash of mild white wine vinegar and red pepper flakes added brightness and subtle heat.


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2 tablespoons plus 1 teaspoon extra-virgin olive oil
6 garlic cloves, minced
2 pounds Swiss chard, stems sliced crosswise 1/4 inch thick, leaves sliced into 1/2-inch-wide strips
Kosher salt and pepper
teaspoon red pepper flakes
1 teaspoon white wine vinegar

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Serves 4 to 6

You can use any variety of chard for this recipe. The recipe is easily doubled and cooked in two batches.

1. Heat 2 tablespoons oil and garlic in Dutch oven over medium-low heat, stirring occasionally, until garlic is light golden, about 3 minutes. Stir in chard, 1/2 teaspoon salt, and pepper flakes. Increase heat to high, cover, and cook, stirring occasionally, until chard is wilted but still bright green, 2 to 4 minutes.

2. Uncover and continue to cook, stirring often, until liquid evaporates, 4 to 6 minutes. Stir in vinegar and remaining 1 teaspoon oil and season with salt and pepper to taste. Transfer to bowl and serve.