1 large bunch chard, leaves sliced into 1-inch wide ribbons3/4 cup of the chard stems, trimmed and diced 1 spring onion, finely diced 1/4 cup chopped cilantro 2 to 3 tablespoons olive oil 1/2 to 1 teaspoon paprika 1 small green garlic bulb pounded with 1/2 teaspoon salt Salt Freshly ground pepper

Place all the ingredients in a wide, heavy pot with a few pinches of salt. Add 1/4 cup water, cover tightly, and cook over low heat for 45 minutes. Check one or twice to make sure there’s enough moisture. If anything is sticking, add a few tablespoons of water. When done, taste for salt and season with pepper. The chard should be silky and very fragrant.

Don’t be put off by the long cooking time. In the end the flavor goes far beyond what’s possible with a cursory blanching. A few spoonfuls suffice for a serving, or you can use this effectively as a seasoning for rice or lentils.

From Vegetarian Cooking for Everyone by Deborah Madison