One of Dan’s all-time favorite sides is a simple sauté of Swiss chard with garlic and salt. I brightened his version with a squeeze of fresh lemon juice. You could also try adding chopped fresh herbs or a different fat to change the flavor. So many possible variations for this nutrient-packed green!
Scroll down for the printable recipe. Enjoy!
- 1 Tbsp olive oil
- 6-8 leaves of Swiss chard, ribs and stems removed and chopped, leaves torn or chopped (about 6 cups leaves/ribs/stems)
- 2 cloves garlic, minced (use hardneck garlic if available)
- 1 Tbsp freshly lemon juice
- Finishing salt and freshly ground pepper to taste
- Preheat large, well-seasoned cast iron skillet over medium-high heat.
- Once heated, add olive oil and let the oil heat until shimmery.
- Cook garlic 1 minute or until fragrant and golden brown, stirring occasionally.
- Add chopped Swiss chard. Cook for 2-3 minutes, until wilted, tossing often.
- Add lemon juice cook for 30 seconds.
- Remove from heat. Add finishing salt and freshly ground pepper to taste.
- Serve immediately.
- Add chopped fresh herbs, or try a different fat (like butter or bacon fat) to change the flavor of this simple dish. The variations are endless!