Name: Garlicky Swiss Chard with Feta and Walnuts
Total time: 35 min
Ingredients: 2 tablespoons plus 1 teaspoon 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; Salt and pepper; 1/8 teaspoon red pepper flakes; 1 teaspoon white wine vinegar; 1 1/2 ounces feta cheese , crumbled (1/3 cup); 1/4 cup walnuts , toasted and 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.

Instructions

Heat 2 tablespoons oil and garlic in Dutch oven over medium-low heat, stirring occasionally, until lightly golden, about 3 minutes. Add chard, 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 vinegar and remaining 1 teaspoon oil and toss to combine. Season with salt and pepper to taste. Transfer to platter and sprinkle with feta and walnuts. Serve.