Ingredients:

  • 1 lb Swiss chard (approx. 450g), stems and leaves separated
  • 2 tbsp extra virgin olive oil
  • 4 large cloves fresh garlic, sliced thin or minced
  • 0.5 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Separate the parts. Cut the stems away from the leaves of the 1 lb Swiss chard. This allows us to cook the tough stems longer than the delicate leaves.
  2. Dice the stems. Chop the stems into 1/2 inch pieces and set aside. Uniform pieces ensure they all soften at the same time.
  3. Tear the leaves. Roughly chop or tear the green leaves into 2 inch ribbons.
  4. Heat the oil. Add 2 tbsp extra virgin olive oil to a large skillet over medium heat until it shimmers but doesn't smoke.
  5. Sauté the stems. Add the chopped stems to the pan with 0.5 tsp kosher salt until they are tender crisp, about 4 minutes.
  6. Add the aromatics. Stir in 4 sliced garlic cloves and 0.5 tsp red pepper flakes until the garlic is fragrant and pale gold.
  7. Wilt the leaves. Toss in the chard leaves and 0.25 tsp black pepper. It might look like a lot, but it will shrink rapidly.
  8. Cook quickly. Sauté for 2-3 minutes until the leaves are wilted and glossy.
  9. Finish with zest. Remove from heat and stir in 1 tbsp lemon juice and 1 tsp lemon zest.
  10. Serve immediately. Transfer to a warm bowl while the colors are still vibrant.