Seattle Foodies himself, came over for New Years dinner. He showed me how to cook down a huge amount of chard in a little amount of time. I have been doing it wrong all these years. The trick turned out to be that you cook it at high temperatures.
Here's the quickie rundown...
What you'll need:
chard (also works well with kale)
salt and pepper
crushed red pepper flakes (optional)
Here's the process:
1. Chop chard or kale into large pieces
2. Rinse thoroughly
3. Dry (I use a spinner contraption)
4. Slice a few garlic cloves up thinly
5. Heat pan to high (this is the critical part) and add some olive oil
6. Heat garlic until just brown
7. Add all of the chard into the pan even though it looks ridiculously high. As the chard cooks down quickly, you can start to turn it. My brother used chopsticks for the entire cooking process. When the chard is cooked to your liking, deglaze the pan with the juice of half a lemon and then add salt and pepper to taste. If you want a little more flavor, also add in crushed red pepper flakes.
That's it! Super tasty and done in a few minutes. Plus, the chard doesn't need additional liquids added to it and it won't turn into soup.