Ingredients:

  • 1 lb Swiss chard, stems removed and chopped, leaves coarsely torn
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Separate the stems (ribs) from the leaves. Slice the stems into 1/4-inch pieces and tear the leaves into large, bite-sized chunks. Pat the leaves dry to remove excess moisture.
  2. Heat olive oil in a wide skillet over medium-high heat until shimmering. Add the chopped stems and sauté for 3–4 minutes until tender-crisp and slightly golden.
  3. Stir in the sliced garlic and red pepper flakes, cooking for 60 seconds until the garlic is pungent but not browned.
  4. Increase heat to high and add the chard leaves in batches. Toss constantly with tongs for 2–3 minutes until wilted but still vivid green.
  5. Remove from heat immediately. Stir in the lemon juice, salt, and pepper.