19 minutes
A quick and healthy side dish, featuring sautéed Swiss chard with garlic and crushed red pepper flakes.
Swiss Chard, stems removed, sliced into 1/4-inch strips
0 bunches
tablespoons
Garlic Clove, minced
each
pinches
to taste
1. Prepare Swiss Chard
Begin by preparing the Swiss chard. Take a sharp knife and a cutting board and slice the leaves into 1/4-inch strips. This ensures even cooking and creates a pleasant texture in every bite.
2. Heat Oil and Aromatics
Next, place a large skillet or soup pot on your stove over medium heat. Pour in the olive oil, followed by the minced garlic and a generous pinch of crushed red pepper flakes. Give the mixture about 30 seconds to heat up.
3. Cook Swiss Chard
Once the air is filled with the aroma of garlic, add the sliced Swiss chard to the skillet. Cover with a lid and let it cook for 2 minutes, which allows the chard to steam and soften in its own natural moisture.
4. Finish Cooking
After those couple of minutes, remove the lid and continue to cook the greens for an additional 2 minutes. The chard will transform before your eyes, wilting down and becoming tender, yet still retaining a touch of its vibrant color and texture.
5. Season and Serve
To finish, sprinkle the chard with salt to your liking. Serve hot as a beautiful side dish that pairs well with virtually any main course.
Look for Swiss chard with bright green leaves and firm stems. Avoid any bunches with wilted leaves or discolored stems. Freshness is paramount for the best flavor and texture.
Swiss chard should be cooked until it's wilted but still retains some texture. Overcooking will result in mushy, discolored greens that lose their nutritional value.
Add the chard leaves after the stems have had a head start. The leaves wilt quickly, so they typically only need a couple of minutes to cook.
Swiss chard stems and leaves have different cooking times. Separate the stems from the leaves by slicing alongside the stem. Chop the stems into smaller pieces as they will require more time to cook and become tender.
Start by sautéing aromatics such as sliced garlic, shallots, or onion in good quality olive oil or butter to create a flavorful base. Avoid burning the garlic; it should be golden, not brown.
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