Swiss Chard with Garlic and Oil

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<mx2 source= " MasterCook 5.0 " date= " May 16, 2000 " >

<Summ>

<Nam>

Swiss Chard With Garlic And Oil

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<RcpE name= " Swiss Chard With Garlic And Oil " author= " Michael Lomonaco " >

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<![CDATA[

* Exported from MasterCook *

 

Swiss Chard With Garlic And Oil

 

Recipe By :Michael Lomonaco

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bunch Swiss chard -- (preferably red vari

3 quarts water -- (plus 2 tablespoons

1 tablespoon salt

1/4 cup olive oil

2 tablespoons chopped garlic

1 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon ground black pepper

 

Clean the Swiss chard of any dry outer leaves and discard the very bottom of the

stem. Cut the chard into 1-inch pieces, shredding as much of the largest pieces

as possible. Bring the water (and vinegar) to a boil and add the salt. Add the

chard and cook 3 to 4 minutes at a simmer. When the chard is tender but still

retains some of its bite, remove from the heat, drain, and shock in ice water to

stop the cooking process. Drain the chard again and dry on paper towels.

 

In a large saute pan, heat the oil until hot, add the chard, and saute over high

heat for a minute before adding the garlic and pepper flakes in quick

succession. Cook the chard for 1 to 2 minutes more and then season with salt and

pepper, then serve.

 

Yield: 4 side dish portions

 

Source:

" Michael's Place "

S(Formatted by):

" Lindell Martin on May 15, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 127 Calories (kcal); 14g Total Fat; (93% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 1897mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " Swiss chard " unit= " bunch " qty= " 1 " >

<IPrp>

(preferably red variety)

</IPrp>

</IngR>

<IngR name= " water " unit= " quarts " qty= " 3 " >

<IPrp>

(plus 2 tablespoons red wine vinegar if the chard is of the red variety)

</IPrp>

</IngR>

<IngR name= " salt " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " olive oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " chopped garlic " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " red pepper flakes " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " ground black pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Clean the Swiss chard of any dry outer leaves and discard the very bottom of the

stem. Cut the chard into 1-inch pieces, shredding as much of the largest pieces

as possible. Bring the water (and vinegar) to a boil and add the salt. Add the

chard and cook 3 to 4 minutes at a simmer. When the chard is tender but still

retains some of its bite, remove from the heat, drain, and shock in ice water to

stop the cooking process. Drain the chard again and dry on paper towels.

</DirT>

<DirT>

In a large saute pan, heat the oil until hot, add the chard, and saute over high

heat for a minute before adding the garlic and pepper flakes in quick

succession. Cook the chard for 1 to 2 minutes more and then season with salt and

pepper, then serve.

</DirT>

<DirT>

Yield: 4 side dish portions

</DirT>

</DirS>

<Srce>

Michael & apos;s Place

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on May 15, 2000 " />

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