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Sauteed Chard with Chile & Garlic

  • 10 m
  • 10 m
Marie Simmons
“Spicy red pepper, garlic and lemon juice balance any bitterness in this sauteed chard dish.”


    • 8 ounces chard
    • 2 teaspoons extra-virgin olive oil
    • 1 clove garlic, thinly sliced
    • Crushed red pepper, to taste
    • Lemon juice, to taste


  • 1 Remove ribs from chard and chop leaves into 1-inch pieces. Steam until tender. Press on the chard to remove excess liquid.
  • 2 Place oil and garlic in a medium skillet and cook over low heat until the garlic begins to sizzle. Add crushed red pepper to taste and cook until the garlic is golden. Add the steamed chard and toss until heated through. Season with lemon juice.
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