Swiss Chard (particularly the multi-colored "Bright Lights" or
"Rainbow Chard") has to be one of my very favorite vegetables, & one that I use VERY frequently, especially now that it's in season. It's also considered one of the "power house" vegetables with regards to vitamins & minerals - good & good for you. Here's one of our very favorite ways to enjoy it as a side to basic seafood & poultry mains; & it also makes a nice omelet filling:
Breezy Sauteed Swiss Chard
1 bunch of Swiss Chard ( multicolored like “Rainbow” or “Bright Lights” is my preference, but ANY variety of chard is just as good & good for you!!)
Water
Extra Virgin Olive Oil
2-4 garlic cloves (depending on how much you like garlic)
crushed red pepper flakes to taste
Grated Parmesan Cheese to taste
Italian Seasoned Bread Crumbs to taste
Fill a pot large enough to hold the chard with water & bring to a boil.
Meanwhile, separate the chard leaves from the stems. Trim the stem ends & cut the stems into 1"-2" pieces depending on stem thickness. Roughly chop/slice up the leaves, keeping them separate from the stem pieces. When the water reaches a boil, add the stems & cook for around 5 minutes. Then add the leaves to the pot as well & continue cooking for another 1-2 minutes depending on leaf size & thickness. Drain in a colander.
Heat a dollop (about a tablespoon or two) of extra-virgin olive oil in a skillet. Smash the peeled garlic cloves with the side of a large knife, sprinkle them with salt & chop (the salt will not only season, but will keep the garlic from flying around your cutting board as you chop it). Add the drained chard, minced garlic, crushed red pepper flakes to taste & stir until heated thru. Sprinkle with grated Parmesan & Italian Seasoned Breadcrumbs, stir again, & serve.