Swiss chard wilts in nothing but the water clinging to its leaves, then gets squeezed, chopped, and tossed through garlic-scented olive oil, with fresh rosemary stirred in off the heat.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Remove stems from chard and discard or save for another dish. Roughly chop leaves and wash. In 1-gallon pot, cook chard over medium heat, stirring frequently until wilted but still bright green. You don’t have to add water to pot; water clinging to leaves from washing is enough to cook them.
Remove chard from pot and squeeze out any excess liquid. Finely chop.
Warm oil with garlic in 10-inch sauté pan. When garlic just begins to color, add chard and stir to warm through. Season to taste with salt and black pepper. Remove from heat and stir in rosemary.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
