Serves: Makes 4 servings
- 3 cups Swiss chard ribs, in 1⁄2-inch pieces
- 1 tablespoon unsalted butter
- 1 large clove garlic, minced
- Kosher or sea salt and freshly ground black pepper
- 1⁄2 cup plain whole-milk yogurt, preferably Greek style
- 2 teaspoons minced fresh dill
- 1⁄3 cup coarsely chopped toasted walnuts
- Bring a large pot of salted water to a boil over high heat. Add the chard ribs and boil until tender, 5 to 8 minutes, depending on their thickness. Drain in a sieve or colander and immediately run under cold running water to stop the cooking. Drain again and pat dry.
- Melt the butter in a skillet over moderate heat. Add the garlic and sautŽ for about 1 minute to release its fragrance. Add the chard ribs, season with salt and pepper, and stir to coat with the butter. Cook, stirring, just until the chard is hot throughout.
- Remove from the heat and stir in the yogurt, dill, and walnuts. Taste again for salt and pepper. Serve warm, not hot.