Swiss Chard in Pan

Method

1. Wash the Swiss chard thoroughly. Cut off the tough bottom of the stems. For the thicker stems, cut into small pieces. For the leafy part, cut into wider strips.
2. Peel and finely chop the garlic cloves. If you prefer a milder garlic flavor, cut the cloves in half instead.
3. Chop the fresh chili pepper (remove seeds if desired). Combine with the chopped garlic.
4. Cut the cherry tomatoes in half.
5. Heat a generous amount of extra virgin olive oil in a large pan over high heat. Add the garlic and chili mixture and sauté briefly.
6. Add the cherry tomatoes to the pan and cook for a minute until they start releasing their juices.
7. Add the chopped chard stems first, then the leaves. Tuck everything in the pan.
8. Add the anchovy fillets and a little of their oil (if using). For a vegetarian version, skip the anchovies.
9. Season with salt. Cover the pan and reduce heat to medium-low. Cook for about 10-12 minutes, stirring occasionally, until the chard is tender and a flavorful sauce forms.
10. Taste and adjust seasoning. Serve hot as a side dish or second course, with bread for dipping.