Ingredients Jump to Instructions ↓

  1. 10 tablespoons 150ml Garlic cloves - halved (large)

  2. 2 tablespoons 30ml Extra-virgin olive oil

  3. 1/2 teaspoon 2 1/2ml Dried oregano - crumbled

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  6. 1 1/2 lbs 681g / 24oz Swiss chard - washed and dried

  7. 2 tablespoons 30ml Olive oil

  8. 2 tablespoons 30ml Finely-chopped white onion

  9. 2 Serrano chiles - stemmed, seeded, And finely chopped

  10. 2 Tomatoes - cored, (medium) And finely chopped

  11. 1 teaspoon 5ml Salt

  12. 1 cup 237ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6- by 6-inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark-brown. Open the top so the garlic will stop cooking and set aside. Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside. In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately. This recipe yields 6 servings.


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