This is pretty much my go to method for any greens. Garlic, red pepper flakes and olive oil is a winning combination, and blanching and shocking the greens before hand ensures bright green color and tender bites.
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- Cook Time :
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- 2 tablespoons olive oil
- 1 clove garlic sliced
- 1 pinch crushed red pepper flakes
- 1 bunch swiss chard blanched and shocked and chopped
- 1 pinch salt to taste
Heat a saucepan on a medium heat setting, add olive oil, slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves and sautee until tender and glistening.
Notes on blanching vegetables:
- Bring a large pot of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty.
- While the water heats, fill a medium bowl about three-quarters full with ice, then add enough cold water to come just to the top of the ice.
- When the water is boiling and the ice bath is ready, trim the vegetables to the size you need. It’s best to trim them just prior to cooking so they won’t oxidize or dehydrate.
- Add the vegetables to the boiling water in batches small enough to ensure that the water doesn’t lose its boil.
- Boil the vegetables only until they’re barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.
- As soon as the vegetables are done, remove them as fast as you can and submerge them in the ice bath.
- Remove them from the ice bath as soon as they are no longer warm.
- To reheat the vegetables, you can use any cooking method you wish, like sautéeing, grilling, or boiling; just make sure to barely heat them up and not to cook them again.