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Categories:
garlic extravirgin olive oil oregano salt freshly ground black pepper Swiss chard olive oil white onion Serrano chiles tomatoes salt water
Viewed: 42 - Published at: 9 years agoIngredients
- 10 large cloves garlic, halved
- 2 tablespoons extravirgin olive oil
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds Swiss chard, washed and dried
- 2 tablespoons olive oil
- 2 tablespoons finely chopped white onion
- 2 serrano chiles, stemmed, seeded, and finely chopped
- 2 medium tomatoes, cored and finely chopped
- 1 teaspoon salt
- 1 cup water
Method
- Preheat the oven to 350 degrees.
- Make a double layer of aluminum foil about 6 x 6 inches square.
- Place the garlic in the center and bring up the sides a little to form a cup.
- Drizzle over the olive oil and add the oregano, salt, and pepper.
- Bring the sides all the way up and twist together to make a firm seal.
- Place in the oven and roast for 20 to 25 minutes.
- The garlic should be tender and golden but not dark brown.
- Open the top so the garlic will stop cooking and set aside.
- Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves.
- Set aside.
- In a large heavy skillet heat the oil over medium heat.
- Add the onion and chiles and stir for about 1 minute.
- Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water.
- Cover the pan and cook, shaking the pan occasionally, for 10 minutes.
- Remove the lid, add the roasted garlic cloves, and increase the heat to high.
- Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more.
- Taste for seasoning and serve immediately.
