BUTTERED CHARD WITH PARMESAN
how Italians cook full-flavored greens - steaming them briefly to wilt
them, then warming them through with garlic. You can use olive oil if you
like, but I prefer the nutty taste of butter here.
chard ribs are fresh-looking and unblemished, save them and use them the next
1 1/2 pounds chard
3 tablespoons butter
2 cloves garlic, minced
Salt and freshly ground black pepper
Wash the chard well and drain it, but do not pat it dry. Trim away the
Put the leaves in a large pot with just the water clinging to them. Cover
the pot and set it of moderate heat. Steam just until the leaves wilt,
about 3 to 5 minutes; uncover the pot once or twice during cooking and toss the
leaves with tongs to make sure they wilt evenly. Cool the leaves in a
colander under cold running water to stop the cooking. When cool, squeeze
the leaves between your palms to release excess moisture. Chop coarsely.
Melt the butter in a saucepan over moderately low heat. Add the garlic
and sauté until fragrant, about 1 minute. Add the chard and salt and
pepper to taste (remember that you will also be adding Parmesan, which is
salty!) Toss to coat the leaves with butter and cook until heated
through. Transfer to a warm serving bowl or platter. Grate Parmesan
thickly over the surface.