A wonderful side dish to accompany this week’s risotto.
1 large bunch Swiss chard, lower ends of stems removed, and then coarsely chopped
½ cup water
2 tablespoons olive oil
½ yellow onion, peeled and chopped
2 cloves garlic, thinly sliced
Pinch red pepper flakes
1. Heat oil in a large sauté pan over medium heat. Cook garlic and onions, stirring often, until fragrant and golden, about 3-5 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in Swiss chard and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and braise, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.