Swiss Chard With Roasted Garlic

Recipe Ingredients

10 tablespoons	150ml	Garlic cloves - halved (large)
2 tablespoons	30ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Dried oregano - crumbled
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 lbs	681g / 24oz	Swiss chard - washed and dried
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Finely-chopped white onion
2		Serrano chiles - stemmed, seeded,
		And finely chopped
2		Tomatoes - cored, (medium)
		And finely chopped
1 teaspoon	5ml	Salt
1 cup	237ml	Water

Recipe Instructions

Preheat the oven to 350 degrees.

Make a double layer of aluminum foil about 6- by 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6257 broadcast 04-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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