Sauteed Swiss Chard Puttanesca

1. Sweat Aromatics

Heat the olive oil in a large pan over medium heat. Add the sliced garlic and chopped anchovy fillets. Stir and cook until the garlic is fragrant but not golden, about 1 minute, to avoid bitterness.

2. Saute Greens

Add the chopped Swiss chard stems to the pan first, as they take longer to cook than the leaves. Sauté for about 3-4 minutes, until they begin to soften. Introduce the Swiss chard leaves to the pan. Stir and cook for about 30 seconds, until they start to wilt. Use a flipping motion to ensure even cooking and prevent over-wilting.

3. Deglaze

Pour in the dry white wine. Allow it to reduce slightly, which helps wilt the greens and adds a layer of flavor.

4. Finishing Ingredients

Stir in the capers, olives, and chili flakes, allowing the heat to release their flavors. Add the crushed canned tomatoes and cook for another minute to warm through. Once the greens are about 80% wilted, remove the pan from the heat. The residual heat will continue to wilt the greens without overcooking.

5. Garnish

Finish the dish with a sprinkle of chopped fresh parsley and freshly ground black pepper. If desired, add a light grating of Parmesan cheese right before serving for an extra savory note.