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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 

Michael White
February 2013

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Credit: © Jonny Valiant

Recipe Summary test

total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

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

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