Wedding Gazette

Red Chard Saute

By Jennifer Baumann

Simply prepared with a little garlic and oil, these greens are peppery delicious and a festive holiday green and red color combination.

Confession time: I didn't even know what chard looked like, much less know how to cook it. Jennifer said trust her, though, and she was right. These delicious greens, cooked with a little garlic and oil, are beautiful with their bright red stems. And don't be alarmed if it looks like you're carrying your body weight in chard out of the grocery store - the greens shrink considerably when you cook them.

Serves 16

Prep time: 1 hour

Ingredients

• 7 lbs. red swiss chard, about 8 bunches, washed
• 1/2 cup of oil
• 8 garlic cloves, finely chopped
• 1 cup water

Instructions

Cut stems and center ribs away from leaves. Thinly slice stems and ribs. coarsely chop leaves.

In large kettle heat oil. Saute stems and ribs, add garlic, saute for 2 minutes. Add leaves and cook until wilted. add water and cover. Cook until leaves are tender. Season with salt and pepper.

Saute can be made 1 day ahead and chilled. Reheat before serving.