Garlicky Swiss Chard
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bunches Swiss chard, stems removed
- 1tablespoon olive oil
- 2garlic cloves, minced
- Large pinch crushed red pepper flakes
- Salt
Nutritional analysis per serving (4 servings)
75 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stack chard leaves on top of one another (you can make several piles) and slice them into ¼-inch strips.
- Step 2
Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.
Private Notes
Comments
Don't throw out the chard stems. Remove them, then slice into 1/2" pieces and saute in a little oil. Add the garlic and red pepper, and proceed with the recipe. Or save them, and add to another veggie dish--minestrone, white beans, vegetable omelet.
A family favorite for years. I use 8 cloves garlic, peeled, and leave them whole. Chop stems and add before leaves. Variations include adding cherry tomatoes with the leaves or some cream (our slightly sour cream here in Central America) just before serving.
One major omission is washing leaves and stems several times until it is totally grit free.My favorite version is the one my Sicilian mother made. Make a garlicy marina sauce. I use canned plum tomatoes, gradually add liquid as it cooks with plenty of basil, either fresh or dried. When sauce is done, add boiled, cut Swiss Chard & stems.and Greek Olives and simmer a long time so the flavor permeates. Serve with warm French or Italian Bread. It is also great with shells or small rigatoni.
I’ve enjoyed this recipe frequently— especially at Thanksgiving— sautéing the stems for 4-5 minutes before adding the sliced leaves. Sometimes I add a bit of grained mustard at the end instead of red pepper flakes. However, what I REALLY like doing is to make a double or triple batch, cooking a bit, and then place large tablespoon mounds of the greens on a parchment-lined cookie sheet, and freezing. After they are frozen, I put into a freezer bag. This makes for EASY meal or recipe additions.
I received Swiss chard in my CSA, and I wasn’t sure what to do with it. I used this recipe but added lemon juice when I added kosher salt at the end. I think it needed that acid. If I get Swiss chard again, I will definitely make this recipe again!
I add in toasted pine nuts and it is CHEFS KISS