- 2 bunches young, tender chard, stems and leaves separated
- 3 tablespoons extra virgin olive oil
- 1 medium onion, sliced
- 1 clove garlic, crushed
- 2 olive oil-packed anchovies
- Salt and freshly ground black pepper
- Grated Parmigiano-Reggiano cheese for topping (optional)
- Cut the chard stems into bite-sized pieces, and cut the leaves into 2-inch wide strips. Bring a large pot of water to a boil over high heat and then salt the water. Add the chard stems and boil for 3 minutes. Add the leaves and cook for about 1 minute longer. Drain well and press out any excess moisture.
- In the same pot, heat the olive oil over medium heat. Add the onion and cook until it becomes translucent, about 4 minutes. Then, add the garlic and anchovies and stir until the anchovies melt into the oil and the garlic is translucent, 1 to 2 minutes. Add the chard and continue to cook, stirring occasionally, until tender, about 10 minutes. Season to taste with salt and pepper.
- Transfer to a serving dish, sprinkle a little cheese over the top, if desired, and allow it to melt in. Serve warm.