This is an Italian-inspired recipe. Swiss chard is par-boiled, then sauteed with garlic and crushed chillies. It's the perfect side dish to any meal.
If you can't find Swiss chard, use spinach instead.
Trust me, this really IS authentic Italian cooking! I am Italian, and this has been a staple in my Italian family since probably forever, and has always been my favorite vegetable. You can skip the red pepper flakes if you don't care for the extra bite. Or you can make this with bacon and garlic rather than the olive oil. Another great use for Swiss Chard (easily grown in your garden) is to add it to soups. SO much milder than other greens. It must be washed well, leaf by leaf, and you must make what you THINK is a ton of it because it cooks down so much. The prep, then, is time consuming, but SO worth it! The red-stalked variety is especially pretty, tho' I grow both red and green stemmed for the blend of colors when I make this. Another great thing about growing your own is that as you cut the leaves off, they keep growing back! Can't wait for summer! - 17 Jan 2008 (Review from Allrecipes US | Canada)
I grew up eating Italian greens all time and this was delicious! One thing I did differently was to increase the blanching water to 3 cups and being aware that a bunch of swiss chard may not be the same everywhere I kept the salt to 11/2 tsp.I also added diced tomatoes and drained and rinsed cannelini beans. I also increased the garlic. It's a terrific side dish or you can make a meal by adding pasta cooked in the water used to blanch the chard. Great flavor and vitamins! - 23 Feb 2009 (Review from Allrecipes US | Canada)
I've never made swiss chard before and because I read that it's now one of the top ten healthiest foods, I decided to give it a try. When you buy a bunch of the chard, it looks like you could feed a small army with it. For those who've never cooked with it before, let me tell you that surprisingly, it cooks down to nothing. One bunch was only enough for two people, so I needed to add some spinach to it. Karen, we all loved this recipe and it went great with the flank steak I made! Hubby and my daughter are crazy about their greens and they asked for a repeat performance. Thanks so much Karen! - 13 Sep 2007 (Review from Allrecipes US | Canada)