preparation

1. To prepare the chard: Separate the stems and leaves. Chop the stems and leaves coarsely.

2. Bring a 4-quart pot of water to a boil. Add the stems first, and cook for about 5 minutes. Add the leaves and cook for about 3 to 4 minutes. Drain. Transfer the stems and leaves to a bowl of ice water. Immediately drain the chard and pat dry.

3. Heat the 1 Tbsp. of olive oil in a skillet over medium heat. Add the garlic and sauté for 2 minutes until it just starts to lightly brown, but not blacken or burn. Add in the crushed red pepper flakes, salt, and pepper. Add the chard and sauté for 2 minutes.

4. Rub each salmon fillet with olive oil, salt, and pepper. Place each fillet on a hot gas grill and grill on both sides for a total of 9 to 10 minutes. Or broil the salmon in an oven, 4 to 5 inches from the heat source, for 8 to 10 minutes.

5. To serve: Spoon a mound of the chard on to each plate. Top with a salmon fillet.