What you Need :
- 1 pound Swiss chard (2 large bunches)
- 2-4 tablespoons olive oil
- 1/2 cup (2-3, including white and green parts) spring onions, roughly chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried red chile flakes
- 1/4 cup fresh orange juice (or juice from 1 orange)
- Orange sections, with rind and pith removed (optional)
How to Make It :
- Cut stems and center ribs from chard, discarding any tough portions; you can chop stems and ribs crosswise into 1-inch pieces and cook them or discard.
- Chop chard leaves into 1-inch pieces.
- Heat oil over medium-high heat in a large heavy pot.
- Add onions, salt and black pepper. Cook, stirring occasionally, until onions begin to soften, about 5 minutes.
- Add garlic and cook 1 minute more.
- Add chard stems and ribs (if using).
- Cook, covered, stirring occasionally, until stems (if used) are just tender, about 8 minutes.
- Add chile pepper and orange juice. Add chard leaves in batches, stirring until wilted before adding the next batch. Cook, stirring occasionally, until tender just.
- Season to taste with additional salt and pepper, if desired.
- Transfer with a slotted spoon to a warm serving bowl. Garnish with orange sections if desired.
Recipe courtesy of Melissa Petersen