Name: Garlicky Swiss Chard with Ginger and Soy Sauce
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 6 garlic cloves , minced; 2 pounds Swiss chard , stems sliced crosswise 1/4-inch thick, leaves sliced into 1/2-inch-wide strips; 1 tablespoon grated fresh ginger; Salt and pepper; 1/8 teaspoon red pepper flakes; 4 teaspoons soy sauce; 1 tablespoon toasted sesame oil; 3 tablespoons sliced scallion; 1/4 cup salted dry-roasted peanuts , chopped

Why This Recipe Works

To avoid watery, overcooked Swiss chard, we started cooking the greens in a covered pot just until they wilted down. Then we uncovered and continued to cook the greens until the liquid evaporated. Cutting the tough stems smaller than the tender leaves meant that we could throw them in the pot at the same time. Plenty of garlic, infused into the olive oil before the chard was added, gave a big hit of flavor, while a splash of vinegar and red pepper flakes added brightness and subtle heat.

Before You Begin

You can use any variety of chard for this recipe. The recipe is easily doubled and cooked in two batches. In order for this recipe to be gluten-free, you must use gluten-free soy sauce or tamari.

Instructions

Heat olive oil and garlic in Dutch oven over medium-low heat, stirring occasionally, until lightly golden, about 3 minutes. Add chard, ginger, ¼ teaspoon salt, and pepper flakes to pot and toss to combine. Increase heat to high and cook, covered, stirring occasionally, until chard is wilted but still bright green, 2 to 4 minutes.

Uncover and continue to cook, stirring frequently, until liquid evaporates, 4 to 6 minutes. Add soy sauce and sesame oil and toss to combine. Season with salt and pepper to taste. Transfer to platter and sprinkle with scallions and peanuts. Serve.