Ingredients:

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

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped chard stems and sauté for 3–4 minutes until they become translucent and slightly softened.
  2. Stir in the sliced garlic and red pepper flakes. Cook for 60 seconds until the garlic smells nutty and turns a light golden hue.
  3. Add the torn chard leaves to the pan in batches, tossing continuously with tongs for 2–3 minutes until the leaves have collapsed into a velvety texture but still retain a vivid green color.
  4. Remove the pan from the heat immediately. Stir in the lemon juice, lemon zest, salt, and black pepper. Sprinkle the shaved Parmesan over the top and toss gently to soften the cheese with residual heat.