This is seriously the most stupid obvious easy recipe ever. Man, I can't believe I ever said I didn't know how to cook -- so many of the recipes I'm experimenting with keep turning out to be super easy and nothing I couldn't handle.
BTW, CSA Week 2 update: Ranbir made a frittata this morning that incorporated the rest of the green onions, so yay, we can also cross that off our list. Now we only have the bok choi, radishes, turnips, and the rest of the lettuce to finish off. And I think I finally have a plan for the radishes; I picked up a quart of Ronnybrook yogurt at the greenmarket, with which I'm going to make a radish raita to go with the Indian turnip thing Ranbir is going to make.
OK, on to the chard recipe.
Chard. Duh. I put in the big hunk we got from the CSA, and it cooked down to nothing. I was really happy I'd incorporated it into a big meal with scallops, potatoes, and salad because otherwise we'd have gone seriously hungry.
Olive oil. Duh again. I will restate that we have a big cruet of olive oil next to the stove. It's pretty much my go-to cooking oil, more because I'm lazy than anything else.
Garlic. I picked up some "young garlic" at the greenmarket yesterday. The outer skins are less papery, which makes it a little harder to work with. It's also a little milder than full-grown garlic, so I used a whole head, which had 6-8 big cloves (young garlic is a lot smaller than mature garlic, too).
Salt, Pepper, and Crushed Red Pepper Flakes. I think of those flakes as more of a thing to put on pizza, rather than something to cook with, but apparently I'm wrong about that.
The Rest Of The Recipe
Wash the chard and remove the big white stems. Chop loosely. Peel and chop the garlic.
Coat the bottom of a pan in oil and put over medium heat. Add garlic, pepper, and red pepper flakes. When the oil is warm, add the chard and salt liberally. Stir it up a little and cover the pan. Check on it after 5-10 minutes and it should be nicely wilted. Stir again and give it another minute or so just to make sure it's definitely done. When it starts to look like cooked greens are supposed to look, it's really done and ready to eat. Make sure to get lots of garlic and liquid in there when you plate it.