Active Time
N/A
Total Time
45 MIN
Yield
Serves : 8
© Jonny Valiant

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Make Ahead

The recipe can be prepared through Step 2 one day ahead; refrigerate the garlic cream and chard separately.

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