INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. Make a double layer of aluminum foil about
6- by 6-inches square. Place the garlic in the center and bring up the
sides a little to form a cup. Drizzle over the olive oil and add the
oregano, salt, and pepper. Bring the sides all the way up and twist
together to make a firm seal. Place in the oven and roast for 20 to 25
minutes. The garlic should be tender and golden but not dark-brown. Open
the top so the garlic will stop cooking and set aside. Remove the leaves
from the stalks of chard, finely chop the stalks and roughly shred the
leaves. Set aside. In a large heavy skillet heat the oil over medium heat.
Add the onion and chiles and stir for about 1 minute. Add the tomatos and
cook, stirring, for about 3 minutes, then add the chard ribs and leaves,
salt, and water. Cover the pan and cook, shaking the pan occasionally, for
10 minutes. Remove the lid, add the roasted garlic cloves, and increase the
heat to high. Stirring occasionally, cook until the chard is tender but not
watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.
This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6257 broadcast 04-17-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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