Speedy Sauteed Swiss Chard


When I'm trying to get dinner going quickly and want a healthy and delicious side more often than not, I rely on a leafy green vegetable, like swiss chard. With a hot pan, excellent olive oil, crushed red pepper, and garlic, I end up with the most comforting and tasty vegetables. I could make a meal out of this dish along with a chunk of artisan bread.


Ingredients for Speedy Swiss Chard:


1 Bunch Swiss Chard, rinsed, trimmed, and cut into 2-inch pieces

extra virgin olive oil

4 garlic cloves, sliced

1/2 teaspoon crushed red pepper


Time-Saving Tip: Wash, dry, and trim the swiss chard up to a day in advance; store in a plastic bag.


Let's see what we need.

We're ready to cook.



Wash, dry, and cut the swiss chard into 2-inch pieces.


Depending on the size of the bunch of swiss chard, pour about 3-4 tablespoon of olive oil into a pan along with the crushed red pepper and garlic. Saute until fragrant, and then add the greens. You will have to add them in batches; as you do sprinkle with salt. Toss over high heat, and as they start shrinking, add more to the pan. Stop cooking when each piece has started to wilt but is not soggy. The swiss chard will continue cooking once the heat is off. It's that easy.


It's ready! Speedy Sauteed Swiss Chard is so delicious and easy to prepare. These glistening greens are the perfect accompaniment to so many dishes. If you haven't tried them before now is the time.


Enjoy!


Speedy Swiss Chard:

vegetable


  • 1 Bunch Swiss Chard, rinsed, trimmed, and cut into 2-inch pieces

  • extra virgin olive oil

  • 4 garlic cloves, sliced

  • 1/2 teaspoon crushed red pepper

  • Wash, dry, and cut the swiss chard into 2-inch pieces.

  • Depending on the size of the bunch of swiss chard, pour about 3-4 tablespoon of olive oil into a pan along with the crushed red pepper and garlic. Saute until fragrant, and then add the greens. You will have to add them in batches; as you do sprinkle with salt. Toss over high heat, and as they start shrinking, add more to the pan. Stop cooking when each piece has started to wilt but is not soggy. The swiss chard will continue cooking once the heat is off. It's that easy.

  • Time-Saving Tip: Wash, dry, and trim the swiss chard up to a day in advance; store in a plastic bag.

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