Red chard is the new holiday vegetable…
I mean, seriously, could this dish get any more Christmasy? I simply sautéed some shallots in oil then added the chard stems. While that was cooking, I roasted a head of garlic.
By the time the garlic was done I was able to throw in the leafy greens. After the greens cooked down I added the roasted garlic. I topped the dish off with some toasted pine nuts and served with warm olive bread.
(Cooking tip, next time I’d cook the stems even longer. 30 minutes left them soft, but with a bit of a crunch yet.)