Side
Garlicky Sautéed Swiss Chard
Swiss chard stems and leaves cooked quickly in olive oil with garlic and lemon.
⏱ 20 min (10 min prep, 10 min cooking)
🍽 Serves 4 · about 1/2 cup
quickbudget
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Chard
- 2 bunch Swiss chard, stems sliced, leaves chopped, kept separate
- 2 tbsp Olive oil
- 4 clove Garlic, sliced
- ⅛ tsp Crushed red pepper flakes (optional)
- ½ tsp Table salt
- 1 tbsp Lemon juice (bottled)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet with lid, tongs.
- Heat the oil in a large skillet over medium heat. Add the chard stems and cook 4 minutes, until starting to soften.
- Add the garlic and pepper flakes and cook 1 minute, until the garlic is golden at the edges.
- Add the chard leaves (with any water still clinging to them) and the salt. Cover and cook 2 minutes, then uncover and toss until wilted and tender, 2 to 3 minutes more.
- Stir in the lemon juice and serve.
Make aheadWash and cut the chard up to 3 days ahead. Leftovers keep 3 days in the fridge.
↺ LeftoversFold into an omelet or quesadilla, or toss with pasta and Parmesan.
🧒 With kidsRainbow chard has red, yellow and pink stems. Let kids pick a bunch at the store.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.