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Swiss Chard with Tomatoes

What you need: 

3 pounds Swiss chard
1 teaspoon salt
1/4 cup olive oil
1 teaspoon minced garlic
1/2 cup tomatoes, seeded and coarsely chopped

What you do: 

1. Trim off any wilted or discolored edges from chard leaves. Cut the leaves away from the stalks. Trim bottoms of stalks. With a small knife, peel away the transparent membrane attached to the stalk on both sides. Wash leaves and stalks separately in cold water several times to get rid of grit; drain well. Cut leaves and stalks crosswise into 2" lengths.
2. Boil the stalks, uncovered in 4 quarts boiling water with 1 teaspoon salt until barely tender and tested with a fork, about 15 to 20 minutes.
3. Add leaves and cook for an additional minute. Transfer to a colander, refresh under cold water and drain well. Squeeze out any excess moisture with your hands.
4. In a 12" skillet, heat olive oil over medium-high heat until haze forms. Turn heat to low and add garlic. Saute, stirring constantly, until very lightly golden, about 1 minute.
5. Add chopped tomatoes; cook, stirring constantly, for an additional minute. Add chard leaves and stems. Cook, covered, stirring once or twice, until stalks are very tender when tested with a fork, about 10 minutes. Transfer to a bowl and serve immediately.'

Preparation Time: 
Cooking Time: 
Servings: 

SO HOW'D IT GO?

I made this last night and added a little bit of tempeh, then put the whole thing over a cup of cooked bulgur wheat for a full meal.  Very quick, satisfying and delicious.  Thanks for sharing!
ps. I was going to take a photo but couldnt find my camera and I was too impatient to eat to go looking.  Oh well, next time.

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this is the first time i cooked swiss chard and it was deeeeeeeelicious! i used half olive oil and half veg broth, 3 big cloves of garlic, and 8 oz portabello mushrooms! amazing! thanks for this great idea.

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I used a bunch of red chard and a bunch of green chard...in just a bit of oil (stems first, then leaves), then added the tomatoes (chunky tomato sauce), garlic, and some fennel..and added some brown rice. Good!

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