10-Minute Garlicky Swiss Chard
Yield 4 1/2 cup servings
- One large bunch Swiss Chard, washed
- 2-3 teaspoons good *olive oil
- 1 large or 2 medium cloves garlic, crushed or finely chopped
- 1 ½ tablespoons finely diced shallot or onion
- ¼-1/2 teaspoon kosher salt
- Sprinkle red pepper flakes
- Fresh ground pepper
- Dice the chard stems. Then chop the leaves. Keep them separate from one aonther.
- Heat the olive oil in a large skillet until hot. Add the stems, diced onion, and garlic to the skillet and sauté 2-3 minutes.
- Add the leaves to the skillet and sprinkle with salt, pepper, and red pepper flakes. Saute, stirring occasionally until just tender, about 5 minutes.
- Remove from the pan. Taste and season with extra salt and pepper if needed. Serve immediately. Save any leftover cooked chard for use in other dishes. Cooked chard will keep to three days in the refrigerator.
- If you’ve ignored your chard for a few days and the leaves are limp, cut an inch or two off on the stem end then stand the chard up in a glass of cool water. Let sit at room temperature for 4-6 hours. The chard leaves won’t be as crisp as they were when fresh but they will crisp up some and will work perfectly in this recipe.
- Use flavored olive oil to change up the flavor. I like chili garlic oil or lemon herb oil
- from the Olive Cart store.
Amount Per Serving
% Daily Value
Total Fat 2.5 g
Saturated Fat 0.5 g
Sodium 358 mg
Protein 2 g
Recipe by Empty Nest Eats at https://emptynesteats.com/10-minute-garlicky-swiss-chard/