Ingredients

Fine sea salt
4 large bunches Swiss chard, leaves only
1/2 cup diced bacon
2 cloves garlic, crushed
1 1/2 sticks unsalted butter

Instructions

Bring a pot of salted water to a boil over high heat, add the chard, and blanch for 3 to 4 minutes. Meanwhile, half-fill a large bowl with ice water. Drain the greens, and transfer to the ice water. Drain again and squeeze out any excess liquid. Roughly chop the greens.

Sauté the bacon in a saucepan over medium heat until golden brown. Add the garlic, and sauté for 1 minute, then pour off the fat, add the chard, and stir to reheat. Add the butter, 1 tablespoon at a time, stirring constantly, keeping the chard warm, taking care to not let the butter separate. Serve immediately.

(Published 2007)