My grandmother made a version of this garlic oil-infused Swiss chard that was so delicious I would eat it hot or cold (it’s good at room temperature, too). Simple to prepare, the chard makes a great bed for serving grilled chicken or fish. And it’s ready in less than five minutes. Try the varicolored chard available in most markets; the deep green leaves set against bright yellow and red sterns makes a beautiful presentation on the dinner plate.
SERVES 4 TO 6
INGREDIENTS:
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, sliced
- Pinch of red pepper flakes
- 1/2 cup chicken stock or store-bought chicken broth
- 6 cups coarsely chopped Swiss chard (about 2 bunches)
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the garlic and red pepper flakes and saute for 1 minute, or until fragrant.
- Add the stock and chard, stirring to coat the chard. Lock the lid in place and cook at high pressure for 3 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the chard and remove the garlic cloves.
- Taste for seasoning and add salt or pepper if needed. Serve the chard warm or at room temperature.
TIPS:
- The smaller the pieces of garlic in a dish, the more intense the flavor. Here, since you want just a hint of garlic in the oil, you slice it rather than mince it and then remove the garlic before serving.
- You can substitute chopped broccoli rabe for the Swiss chard.
