3 tablespoons olive oil, plus oil to finish
1 medium onion, sliced a scant 1/2-inch thick
1 large clove garlic, thinly sliced (or 1 garlic scape)
2 teaspoons chopped fresh marjoram or oregano
1 1/2 pounds zucchini, cut into logs 1 1/2 to 2 inches long
Sea salt and fresh pepper
8 chard leaves, stems removed and leaves coarsely chopped
1/2 cup water or stock
Lemon wedges for serving
Choose a good-sized wide pan with a tight-fitting lid. Heat the oil over medium heat, add the onion, garlic, and half of the marjoram, and cook, stirring occasionally, until softened, about 4 minutes. Add the zucchini, stir about to coat with the oil, and season with pepper and 1/2 teaspoon salt. Lay the chard over the squash and season it with a few pinches of salt. Add the water, cover the pan, and lower the heat.
Cook gently until the zucchini is tender, 20 to 30 minutes. Remove the lid, stir the chard into the squash — gently so you don’t smash it — and add the remaining marjoram. Re-cover and cook for another few minutes. Taste for salt and pepper, drizzle with oil, and serve. Accompany with lemon wedges.
→ Check out Deborah's book! Vegetable Literacy by Deborah Madison
Reprinted with permission from Vegetable Literacy by Deborah Madison, copyright © 2013. Published by Ten Speed Press, an imprint of Random House LLC.