Don Martinich wrote:
I do pretty much the same thing: heat some olive oil in a skillet, add
several cloves of garlic, minced, and maybe a big pinch of dried red pepper
flakes. I rinse the chard thoroughly, then very roughly chop. I add the
chard to the skillet, toss it in the oil and cover to steam in just
whatever water is clinging to the leaves. I like it by itself,or over
pasta--in which case I add some pre-cooked, crumbled and drained Italian
sausage at the oil and garlic stage.
I do pretty much the same thing: heat some olive oil in a skillet, add
several cloves of garlic, minced, and maybe a big pinch of dried red pepper
flakes. I rinse the chard thoroughly, then very roughly chop. I add the
chard to the skillet, toss it in the oil and cover to steam in just
whatever water is clinging to the leaves. I like it by itself,or over
pasta--in which case I add some pre-cooked, crumbled and drained Italian
sausage at the oil and garlic stage.