2 tbsp olive oil
large pinch of red pepper flakes
a large teaspoon of pre-cut, ready to go garlic
large bundle of swiss chard (washed and cut into approx. 1 inch strips)
teaspoon of butter
salt
In a large pan, let olive oil, red pepper flakes and garlic sautee for about a minute. Then add swiss chard.
(My swiss chard filled the pan)
Let this sit for about five minutes. Stir. Cover for about five minutes again. Add teaspoon of butter and salt. Stir. Eat.
(I ate mine with the bread I made the other day.)
I am very certain that I used far too many red pepper flakes. I think I seriously underestimate red pepper flakes. I liked the dish, but probably would have liked it more with less red pepper.
1 comment:
You can use swiss chard pretty much all the same ways that you would use spinach - it just takes a tad longer to cook. Cooked chard, that is. I've never had it raw, so I'm not sure about that, actually. I should find that out.
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