Italian-Style Swiss Chard
|Swiss chard||2 1⁄2 Pound (1.15 kg)|
|Olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Balsamic vinegar||30 Milliliter|
|Capers||1 Tablespoon, drained|
1. Trim and discard discolored stem ends from chard; then rinse and drain chard. Thinly slice chard stems crosswise up to base of leaves; set aside. Use a few whole leaves to line a large platter; cover and set aside. Coarsely chop remaining leaves.
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add garlic and chard stems. Stir-fry until stems are soft (about 2 minutes). Add half the chopped chard leaves to pan, cover, and cook for 2 minutes. Add remaining leaves, cover, and cook until all leaves are wilted (about 2 more minutes). Uncover pan and stir in vinegar and capers; then spoon mixture over whole chard leaves on platter