Ingredients:

  • 1 bunch (approx. 1 lb / 450g) Swiss Chard (Rainbow or Red), stems removed and chopped, leaves roughly torn
  • 2 tbsp (30ml) extra-virgin olive oil
  • 3 cloves (15g) garlic, thinly sliced
  • ¼ tsp (1.5g) red pepper flakes
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper

Instructions:

  1. Separate the stalks from the leafy greens. Slice the stalks into ½ inch (1.3cm) pieces and roughly tear or chop the leaves into bite-sized ribbons, keeping them in separate piles.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped chard stems and cook for 3–5 minutes until translucent and slightly softened.
  3. Stir in the sliced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Add the chard leaves in handfuls and sauté for 2–3 minutes until wilted and vibrant green.
  4. Remove the pan from the heat. Stir in the lemon juice, salt, and black pepper to balance the flavor and set the color.