RECIPE

Braised Swiss Chard, Confit Garlic, and Mustard

Name: Braised Swiss Chard, Confit Garlic, and Mustard
Ingredients: 1 large bunch of Swiss chard (rinsed); 1 tbsp Extra virgin olive oil; 1 head Garlic; 1 tbsp Dijon mustard; 2 tbsp Xeres or Sherry Vinegar; Salt; 1 cup neutral oil (perhaps sunflower)

French Country Cooking with Edward Delling-Williams

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Braised Swiss Chard, Confit Garlic, and Mustard

Servings 4 servings

Author Chef Edward Delling-Williams

Ingredients

1 large bunch of Swiss chard rinsed
1 tbsp Extra virgin olive oil
1 head Garlic
1 tbsp Dijon mustard
2 tbsp Xeres or Sherry Vinegar
Salt
1 cup neutral oil (perhaps sunflower)

Instructions

Place garlic in a small pot and cover with neutral oil, bring to a simmer, then cook until tender (about 10 minutes).
While the garlic is cooking, separate the Swiss chard stems from the leaves and cut up the stalks into bite-sized pieces. Place the stalks in a pan then cover and sauté for 7 minutes until they are tender.
Next, add the leaves and sauté until they are cooked (it shouldn’t take long at all).
Add extra salt, pepper, and mustard and give it a good mix. Strain the garlic but keep the oil, it's delicious! Dress on a plate using a few tablespoons of garlic oil (more if desired), then put the confit garlic on top. Eat it with friends and loved ones.