Skillet-Braised Swiss Chard

Skillet-Braised Swiss Chard

Skillet-Braised Swiss Chard

Skillet-Braised Swiss ChardChristina Holmes | Food Styling: Eugene Jho

At his restaurant, Mikla, in Istanbul, chef Mehmet Gürs opts for foraged, wild greens when possible—in the case of this side dish, usually wild cabbage. We substitute Swiss chard, but you can also use bok choy, kale, or even green or purple cabbage, cored and cut into 1-inch-thick wedges.