Ingredients:
1 bunch swiss chard, washed and cut into 1" slices, stems and leaves separated
8-10 cloves garlic, thinly sliced
2-3 T olive oil
1/2 lemon
Salt & pepper
Methodology:
Heat garlic and oil in a small pan until the garlic is bubbling gently. Stir frequently, cooking over low heat until most of the garlic slices are golden, and some are slightly darker and toasted (none should be burnt). Remove from heat and set aside.
Meanwhile, bring a large pot of salted water to boil. Add the chard stems and cook for 2 minutes. Add the chard leaves and cook for an additional 3 minutes. Blanch, drain, and squeeze excess water out.
Place the chard in a serving bowl and top with the garlic and oil. Salt and pepper well, squeeze over the lemon half, mix thoroughly with tongs and serve.
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