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Garlicky Wilted Greens
A large bunch of greens quickly wilts into a rich-tasting side dish perfect with roast meat or fish or tossed with pasta. For a little heat, sprinkle some red pepper flakes on the cooked greens.
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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 5 to 10 minutes
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2 pounds fresh Swiss chard
2 tablespoons olive oil
1 large fresh, minced garlic clove
1 tablespoon balsamic vinegar
Salt and freshly ground pepper, to taste




Cut the tough stems from the greens. Discard shriveled or tough outer leaves. Soak the leaves in water for 5 to 10 minutes, rinse, and shake dry. Tear extra-large leaves in half.

Heat the olive oil in a large skillet over medium heat. When hot, add the garlic and cook for 20 to 30 seconds until fragrant. Do not burn.

Add a handful of leaves. Stir with a wooden spoon for about 1 minute until the leaves wilt. Add more leaves, stirring until they wilt. Keep adding the greens and cooking until all are wilted. If the leaves cook too quickly, add a little water to the pan.

Spinkle the balsamic vinegar over the greens. Season to taste with salt and pepper and serve hot.





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