When it comes to leafy greens, we think Swiss chard deserves more attention. It's loaded with vitamins, it's available for most of the year (we're talkin' March to late fall), and it cooks up in a flash! You can't go wrong with a simple sauté in garlic and olive oil, finished with a squeeze of lemon.
Ingredients
1 large bunch Swiss chard (about 3/4 lb)
1 Tbsp. extra-virgin olive oil
Kosher salt
2 garlic cloves, thinly sliced
1/4 tsp. red pepper flakes (optional)
Juice of 1/4 lemon
Directions
Step 1
Remove stems from chard and dice into 1/4" pieces. Tear or chop leaves into 2" pieces.
Step 2
In a
large skillet over medium heat, heat oil. Add chard stems, season with
salt, and sauté until mostly tender, 3 to 4 minutes. Add garlic and
chili flakes if using and cook until fragrant, 1 to 2 minutes.
Step 3
Add
chard leaves and cook, stirring often, until wilted, 1 to 2 minutes.
Remove from heat, then squeeze lemon juice over chard and stir to
combine. Season with more salt to taste and serve immediately.