Ingredients:
- 3 pound green Swiss chard (about 2 large bunches)
- 2 medium onions, halved lengthwise and thinly sliced
- 2 garlic cloves, finely chopped
- 1/2 tsp sea salt
- 1/4 tsp pepper
Preparation:
- Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
- Water saute’ onions and garlic in a large heavy pot over medium heat, covered, stirring occasionally, until onions begin to soften, about 8 minutes.
- Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes.
- Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes.
- Transfer with a slotted spoon to a serving bowl.
