Olive oil, garlic, anchovies, balsamic vinegar, Parmesan, Italy…
Just in time for Columbus Day.
This is great with all greens, with most vegetables even. You can sauté the greens or vegetables, or just cook the oil, garlic, and anchovies until the garlic is fragrant and the anchovies have dissolved some, drizzle in the vinegar and pour over raw greens or veggies. For use as a dressing you may want to increase the olive oil.
2 bunches Swiss chard
2 T (extra-virgin) olive oil
3 – 4 cloves garlic, minced
6 or so anchovies, chopped
1 T balsamic vinegar
salt and pepper, to taste
1 T extra-virgin olive oil, for garnish
grated Parmesan or Romano cheese, for garnish, optional
1. Stem chard. Cut stems crosswise into bite-sized pieces. Set aside. Coarsely chop leaves. Set aside separately from the stems.
2. In a large skillet, heat oil over medium heat. Add garlic and anchovies and cook, stirring, until garlic is fragrant and anchovies are starting to break apart. Add stems, stirring to coat with the garlic mixture. Cook for a few minutes, until the stems have softened some.
3. Add chard leaves, in bunches, if necessary, stirring and gently tossing to combine the skillet ingredients. When all the leaves are in and incorporated, cover (or not), and cook, stirring now and then, until the stems and leaves are tender, according to your preference.
4. Drizzle vinegar over, season to taste with salt and pepper, and transfer to a serving platter, or just serve, topped with extra-virgin olive oil and Parmesan cheese.