Oxen Hill Farm

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Sauteed Chard

1 pound chard

1/2 tablespoon olive oil (bacon grease is good, too of course)

2 - 4 thinly sliced garlic cloves

2 teaspoons sugar

1 tablespoon red-wine vinegar

Coarse salt and ground pepper


Rinse chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.

In a Dutch oven over medium heat, warm olive oil. Cook garlic, 1 to 2 minutes.

Stir in cut up stalks and cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves then sprinkle with 1 teaspoon sugar. Cover and cook until wilted, about 4 minutes. Add remaining leaves and sprinkle with another teaspoon sugar. Cover and cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.

Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

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