Braised Chard

• 1 pound Swiss chard
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, sliced
• 1/4 cup chopped scallions
• Salt and freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese

1. Rinse the Swiss chard.
2. Leave any water clinging to it.
3. Chop it fine.
4. Heat the oil in a large skillet.
5. Add the garlic, saute for a minute or so, then add the Swiss chard.
6. Cook, stirring, until the Swiss chard begins to wilt.
7. Cover the pan and cook over low heat for about 15 minutes.
8. Uncover and cook, stirring, a few minutes longer.
9. Stir in the scallions, season to taste with salt and pepper.
10. Sprinkle with cheese and serve.

chard, extravirgin olive oil, garlic, scallions, salt, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/3540 (may not work)