Sautéed Red Chard

Simple, delicious, and vibrant, this easy side dish will make you love eating leafy greens!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 89kcal

1 large bunch red chard mine had 7 large leaves and yielded 6 cups of leaves and 1.5 cups of stems
2 tablespoons extra virgin olive oil
2 garlic cloves minced or pressed
Squeeze of fresh lemon juice
Flaky sea salt such as Maldon

Wash the leaves under cold running water, scrubbing any dirty areas with your hands to remove dirt. Pat dry.
Slice the stems off and separate from the leaves. Cut them crosswise into ¼-inch pieces. Roughly chop the leaves into 1-inch pieces.
Warm the olive oil in a large skillet over medium heat. Add the stem pieces and cook for 5 to 7 minutes until slightly softened and lighter pink in color.
Add the garlic and chopped leaves. Cook, stirring often, for 5 to 7 more minutes until the leaves are wilted and the stems are now tender. About halfway through the cooking time, add ¼ cup water to help the chard cook completely. Do not add too much to prevent it from getting soggy.
Remove the chard from heat. Add a squeeze of lemon juice.
Serve with a generous sprinkle of flaky sea salt.
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Possible additions: Parmesan cheese, pine nuts, pumpkin seeds, sliced almonds, bacon or pancetta.
Serving ideas: Over pasta or polenta, with white beans, mixed into grain bowls.
Storage: Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet with a little oil and broth or water over medium heat until warm.