When cooking, I rarely follow a recipe, even the first time. The following is the best estimation of a simple preparation I use frequently when preparing chard. Please adjust to your liking. (You will now see why I must rely on others for recipes).
- 2-5 cloves garlic (chopped)
- 1-3 unsalted butter
- 8-12 large leaves chard (stems separated)
- 3 shallots or 1 small onion (sliced thin)
- 1/2 cup white wine
- salt and pepper to taste
Cut stems as described above and chop leaves into 1/2 inch ribbons. In a deep pan on medium heat melt butter and add garlic and stems. Cook 2-3 minutes, stirring often, until stems begin to soften. Lower heat to low-medium and add shallots for 2-3 minutes and continue stirring. Add wine and allow to reduce 50% and season with salt and pepper. Add leaves and toss well. Once leaves are wilted it is ready to serve alone as a side or on a small bed of rice, depending on how much liquid keep in the pan.