Sautéed Swiss Chard
User Reviews
5
Sautéed Swiss Chard
Description
Sautéed Swiss Chard is prepared by separately slicing the stems and coarsely chopping the leaves, then cooking the stems first in olive oil to soften before adding the leaves. Garlic and seasoning with salt and fresh black pepper infuse subtle aromatics throughout. The lemon juice squeezed over the cooked chard provides a fresh, acidic contrast to the greens. The method preserves the crispness of the stems while wilting the leaves just enough for a tender bite.
The flavor is mildly earthy with a hint of garlic and citrus brightness, balanced by the pepper's warmth. The saute is done over medium heat for a short time, making sure the leafy parts do not become overly mushy.
Serving this Swiss chard dish alongside roasted meats, grains, or as part of a vegetable medley works well. It can also be a light, healthy side that complements a variety of main courses.
Ingredients
- 2 swiss chard about 1 pound, bunches
- 1 tablespoon extra-virgin olive oil
- 2 garlic thinly sliced, cloves
- ¼ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- lemon for squeezing, wedge
Instructions
- Slice the stems off the chard leaves and chop the stems into ¼-inch slices. Coarsely chop the leaves.
- Heat the oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften. Add the chard leaves, garlic, salt, and several grinds of pepper and sauté for 1 to 2 minutes, or until the leaves are wilted.
- Turn off the heat, squeeze a little lemon juice over the chard, and toss. Season to taste and serve.
User Reviews
Overall Rating
5
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