Swiss Chard is the Peter Brady of green vegetables. If spinach is Greg, and kale is Bobby, then Swiss chard is right in between those two. When you Sautée Swiss Chard, it really takes on the flavor of anything you cook it with. The Sautéed Swiss Chard with Garlic and lemon came out delicious. It’s the ultimate summer dish!
2 large bunches Swiss chard, stems removed, leaves and ribs torn into 2” pieces
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes.
Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season w salt, pepper.
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 2 large bunches Swiss chard, stems removed, leaves and ribs torn into 2” pieces (about 12 cups)
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- Heat oil in a large skillet over medium heat.
- Cook garlic, stirring occasionally, until golden brown, about 2 minutes.
- Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes.
- Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.
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