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Side Dishes


by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)


2 large bunches of Swiss chard, washed and dried
2 cloves of garlic, peeled and minced.
Olive oil
Several tablespoons Chicken stock


Cut the leaf from the stem of the chard. Cut the leaf pieces into bite size pieces. Cut the stem into bite size pieces.

Place  a large sauté pan over medium heat. Lightly coat the pan with olive oil. Add the stem pieces and sauté lightly until softened (about 3 minutes). Add the leaf pieces and the garlic. Sauté until the leaves start to wilt (about 2 minutes) add the chicken stock and cover the pan. Reduce the heat to low and continue to cook until the leaves are tender (about 5 minutes).

Season with Salt and pepper


Yield: Serves 4

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