I've never had Swiss chard before.
I grew up eating greens, true, but Southern greens: collards and mustards. They were always boiled to within an inch of their lives, and doused in white vinegar.
But my CSA box this week came with a bunch of Swiss chard, so I needed to figure out how to cook it. And preferably not boiled and drowned in vinegar (though there's a place for that, surely). Gourmet magazine came thundering to the rescue, with a recipe in this month's issue for Wilted Swiss Chard with Garlic, Lemon and Parmesan. It was delicious - nutty and flavorful, and it grew tender with just a quick sautee.
One interesting note...Swiss chard isn't Swiss at all.
Gourmet's Wilted Swiss Chard with Garlic, Lemon and Parmesan
I cut the amounts by a third here because I only had a single bunch of chard. I also did not use anchovies, and it turned out fine. Still, I'm printing the recipe as is so you can make your own adjustments.
4 large Garlic Cloves
3 lb. Swiss Chard (about 3 bunches)
1/4 cup Olive Oil
6 flat anchovy fillets
1 tbsp. fresh Lemon Juice
1/2 cup Grated Parmesan
Salt and Pepper
1.) Thinly slice garlic lengthwise
2.) Cut Swiss chard leaves from stems and center ribs, then cut leaves and stems into 2 inch pieces, reserving separately
3.) Heat oil in a heavy pot over medium-high heat until it shimmers
4.) Saute garlic until golden (about 45 seconds), then transfer to a bowl with a slotted spoon
5.) Add anchovies to oil in skillet (it will splatter) and cook, stirring constantly, until anchovies break down (about 30 seconds)
6.) Add chard stems and cook, stirring frequently, until stems begin to soften (4 to 6 minutes)
7.) Add chard leaves by handfuls, turning with tongs and covering pot briefly until greens are wilted, before adding more
8.) Cook until leaves and stems are tender (5 to 8 minutes)
9.) Stir garlic, lemon juice and cheese into chard
10.) Season to taste
Note: Be sure and rinse your chard very, very well - more than you think you need to. They pick up dirt, and mine had just a hint of grit to it.