Swiss Chard With Roasted Garlic

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Swiss Chard With Roasted Garlic

 

10 large garlic cloves. halved

2 tablespoons extra-virgin olive oil

1/2 teaspoon dried oregano. crumbled

1/2 teaspoon salt

1/2 teaspoon freshly-ground black pepper

1 1/2 pounds Swiss chard, washed and dried

2 tablespoons olive oil

2 tablespoons finely chopped white onion

2 serrano chiles, stemmed, seeded, finely chopped

2 medium tomatoes, cored, finely chopped

1 teaspoon salt

1 cup water

 

Preheat the oven to 350 degrees.

Make a double layer of aluminum foil about 6- by 6-inches square. Place the

garlic in the center and bring up the sides a little to form a cup. Drizzle over

the olive oil and add the oregano, salt, and pepper.

Bring the sides all the way up and twist together to make a firm seal.

Place in the oven and roast for 20 to 25 minutes. The garlic should be tender

and golden but not dark-brown. Open the top so the garlic will stop cooking and

set aside.

Remove the leaves from the stalks of chard, finely chop the stalks and

roughly shred the leaves.

Set aside.

In a large heavy skillet heat the oil over medium heat. Add the onion and

chiles and stir for about 1 minute. Add the tomatoes and cook, stirring, for

about 3 minutes, then add the chard ribs and leaves, salt, and water.

Cover the pan and cook, shaking the pan occasionally, for 10 minutes.

Remove the lid, add the roasted garlic cloves, and increase the heat to

high. Stirring occasionally, cook until the chard is tender but not watery, 8 to

10 minutes more. Taste for seasoning and serve immediately.

Serves 6.

 

 

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