Lemony Sauteed Swiss Chard


It's impossible to resist a mound of glistening sauteed Swiss chard. I generally reach for the red stalk version because it's so colorful. In this version, I use extra virgin olive oil, garlic, and a surprise squeeze of lemon. The citrus really brightens this dish up and adds freshness to it. This is a perfect side with any roast or grilled meat. It's also delicious with fish. Keep in mind that like any other leafy green it shrinks down a lot once cooked so always make a little more than you think you need.


Ingredients for Lemony Sauteed Swiss Chard:

serves 2-3


1 bunch Swiss Chard, thoroughly rinsed and dried

1 tablespoon extra virgin olive oil

3 cloves garlic, sliced

1/4 of a lemon

1/4 teaspoon kosher salt

1/8 teaspoon ground pepper


Time-Saving Tip: It takes minutes to cook this dish but a little effort to wash and dry the chard. I usually clean it earlier in the day so by the time I use it is thoroughly dry.


Let's see what we need.


We're ready to cook.


Cut the stems and leaves into 1 inch slices. Keep separate.


Heat oil to medium high in a pan. Add the stems, garlic, salt, and pepper. Saute over high heat about 1 1/2-2 minutes until garlic just starts to turn golden. Add the leaves and toss around until the leaves just wilt. Once cooked squeeze the quartered lemon slice over the greens and toss.


It's ready! This simple prep pays off in a big way. The lemon really makes the earthiness of the vegetable shine. So easy and delicious.


Enjoy!



2018 Cranberry Walk