Braised Chard

"Delicious! The best chard I've ever had." We found this recipe in Deborah Madison's Vegetarian Cooking for Everyone. The paprika gives a rich depth to the chard.

Yield: About 4 servings

Ingredients
2 large bunches chard, leaves sliced into 1-inch ribbons
chard stems, chopped
1 onion, diced
1/2 cup cilantro
1/3 cup olive oil
1 teaspoon paprika
1 garlic clove, minced
salt and pepper

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