The 3 Ingredients a James Beard-Winning Foodie Uses When Cooking Veggies
Melissa Clark knows a thing or two about busy weekdays. The James Beard-winning New York Times food writer and mom has a thriving career that's been punctuated by her authorship of a host of cookbooks.
Her third and latest title, Favorite Recipes From Melissa Clark's Kitchen, features over 100 dishes. Among them: a refreshingly simple recipe for her garlicky Swiss chard.
"When you have great ingredients, especially vegetables, you really don't need to do too much to bring out their best flavors," says Clark. "Usually a little salt, olive oil, and some garlic will do it." The recipe's succinct ingredients list echoes her sentiment, making for a tasty (and nutrient-dense) side to any entrée.
Serve alongside roast chicken or sautéed salmon, at Clark's recommendation, for a quick and undeniably nutritious dinner. Your workweek self will thank you.
Keep reading to get the recipe.
Garlicky Swiss chard
Serves 4
Ingredients
2 bunches Swiss chard, stems removed
1 Tbsp olive oil
2 garlic cloves, minced
Large pinch crushed red pepper flakes
Fine sea salt, for serving
1. Stack the chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch-wide strips.
2. In a very large skillet (or a soup pot) over high heat, heat the oil. Add the garlic and red pepper flakes and sauté for 30 seconds, until the garlic is fragrant. Stir in the chard, coating it in the oil. Cover the pan and cook for about two minutes, until wilted. Stir and cook, uncovered, for two minutes more. Season with salt.
For dessert, treat yourself to these golden milk vegan ice cream brownie sandwiches or this Paleo almond butter banana cashew cheesecake.
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