I happened to be walking by the local market and saw a sign "Fresh Burrata from Puglia", and my friend Brigit raves that Puglia makes simply the best Burrata, so I headed to to the produce stand
and luckily found Swiss chard which looked absolutely fresh and crispy. They were a bouquet of young tender chards, versus the extra large with the very tough stalk.
I decided on making this recipe which I had recently tasted in a restaurant and found it refreshingly simple and a delicious way to have these two ingredients.
This is a great starter that is simple to make, and requires little prep.
2 bunches of small Swiss chard
2 tbsp of butter
2 tbsp of olive oil
4 small cloves of garlic thinly sliced
½ tsp salt
Cut the ends of the chard off, then cut along the full length of the chard in three equal parts, wash thoroughly and let dry.
In a deep pan, melt the butter, add the olive oil, and then add the finely sliced garlic. Sauté until they are lightly golden.
Add the stalks first in the pan and cover for 7 minutes, and then add the chard greens and sauté for an additional 7 minutes on medium high heat. Making sure to turn the chard once to ensure both sides are sautéed.
Turn the stove off. While in the pan create separate servings by dividing the chard into the required number of servings. Then tear the Burrata by hand into small pieces and place on top of each serving while in the pan, and add a drizzle of olive oil.
Cover and let melt for 5 minutes.
Serve immediately with cracked black pepper.
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