To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees the garlic and, just before serving, adds it to the sautéed chard.
Slideshow:Fantastic Swiss Chard Recipes
1 head of garlic, cloves peeled and lightly smashed
2 cups milk
1/4 cup extra-virgin olive oil
3 pounds Swiss chard—stems cut into 1/2-inch pieces, leaves cut into wide
Freshly ground pepper
How to Make It
In a saucepan, boil the garlic and 1 cup of the milk. Simmer over moderate heat for 5 minutes. Drain and return the garlic to the saucepan. Add the remaining 1 cup of milk and bring to a boil. Simmer over moderate heat until the garlic is just softened and the milk is reduced to 1/4 cup, 10 minutes. Transfer the garlic to a mini processor with 2 tablespoons of the infused milk and 1 tablespoon of the oil; puree. Discard the remaining milk.
In a saucepan of salted boiling water, cook the chard stems until crisp-tender, 5 minutes. Add the chard leaves and cook until tender, 2 minutes. Drain, pressing out the water.
In a large skillet, heat the remaining 3 tablespoons of oil until shimmering. Add the chard and cook over moderately high heat, stirring, for 2 minutes. Add the garlic cream and cook, stirring occasionally, until the cream coats the leaves, 4 minutes longer. Season with salt and pepper.
The recipe can be prepared through Step 2 one day ahead; refrigerate the garlic cream and chard separately.
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