Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 medium yellow onion, finely diced
  • 1/4 tsp crushed red pepper flakes
  • 1 bunch (500g) Swiss chard, stems removed and chopped, leaves sliced into ribbons
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Separate the thick ribs from the Swiss chard leaves. Finely dice the ribs into 1/4-inch pieces and slice the leaves into 1-inch wide ribbons. Halve the cherry tomatoes and set aside with the sliced garlic and onions.
  2. Heat the olive oil over medium heat in a 12-inch cast iron skillet or large non-stick sauté pan. Add the diced onion and sauté for 3-4 minutes until translucent.
  3. Stir in the sliced garlic and red pepper flakes, cooking for approximately 60 seconds until the garlic becomes fragrant and pale gold.
  4. Add the chopped chard stems to the pan. Sauté for 4-5 minutes, stirring occasionally, until they are tender-crisp and have a slight golden hue.
  5. Increase the heat to medium-high. Toss in the chard leaves and halved cherry tomatoes. Stir frequently for 2-3 minutes until the leaves are wilted and the tomatoes have begun to soften and release their juices.
  6. Remove the pan from the heat. Stir in the sea salt, black pepper, fresh lemon juice, and chopped parsley before serving.