This recipe is an easy way to get greens into your diet—and it’s delicious! Chard is my favorite green because it tastes buttery when cooked. I use the red or rainbow variety because the colors are pretty, but the white stems taste just as good.
Chard leaves are deep green with veins that thicken as they approach the stem. Before you start cooking, separate the stems and leaves, as the stems take longer to cook. The red stems smell like beets when they hit the pan and start to sizzle! I usually cover the pan once I add the leaves, and the steam helps them to wilt quickly.
Chard has enough flavor to be eaten plain, but I wanted to jazz it up to serve to guests. The lemon-infused olive oil did the trick; lemon zest would work, too. I served this with chicken and mashed potatoes, but it also works as a bed for fish or even as a side for eggs. If you have leftovers, stir them into pasta or soup.
- 1 lb Swiss chard (a large bunch)
- 1 tsp olive oil
- 1 tsp lemon olive oil (or 1 tsp oil and 1 tsp lemon zest)
- 1/2 tsp rice vinegar
- salt to taste
- Separate the chard stems from leaves. Rinse everything and dry very well in a salad spinner. Cut the stems into 1-inch pieces, and cut the leaves into 1-inch strips.
- Heat the olive oil over medium in a large skillet. Add the chard stems and saute for 5 minutes, shaking the pan occasionally.
- Add the leaves and cover the pan. Cook for another 5 to 7 minutes, stirring occasionally, until the leaves wilt.
- Add the lemon oil, vinegar, and salt. Cook for another 2 minutes on low and serve.
Serves 2 to 3. Active time 20 minutes; total time 25 minutes. Adapted from http://www.foodnetwork.com/recipes/sauteed-swiss-chard-recipe.html