Ingredients:
1 head garlic
1/4 cup extra-virgin olive oil
3 bunches chard
3 cups water
1 tablespoon sea salt, plus more to taste
1 large sprig rosemary
Freshly ground pepper black pepper

Procedure:
1) Instructions: Preheat oven to 350°.

2) Cut off the upper 1/4 of the garlic head. Rub the head all over with 2 teaspoons of the olive oil, wrap in foil and roast until the cloves are creamy and pale gold, about 1 hour. Remove and set aside to cool. When cool, remove the pulp from the skins of the cloves by gently pinching at the bottom of each clove. Set aside.

3) Cut the wide ribs from the chard, coarsely chop them and set them aside. Coarsely chop the leaves. In a large saucepan over medium-high heat, bring the water to a boil. Add the salt, rosemary and the chopped ribs. Cover and reduce the heat to low and cook until the ribs are nearly tender, about 10 minutes. Add the chopped leaves, cover and continue to cook until the leaves are well wilted, have changed to a darker green and are tender, about 15 minutes more. Put in a colander to drain. Squeeze dry with your hands. Discard the rosemary.

4) Return the saucepan to the stovetop and add the remaining olive oil, heating it over medium heat. Add the drained chard, and cook, stirring well to coat, about 2 minutes. Gently fold in the garlic pulp and cook until the garlic too is hot, about 1 minute more. Taste and add salt and pepper if desired. Place in a serving dish and serve hot.

Recipe source: San Francisco Chronicle
Photo source: nOnnahs