Swiss Chard with Garlic and Lemon

Dark leafy greens are very popular at the Mediterranean table at this time of the year. Swiss chard belongs to the same family as spinach and beet greens and it is among the most nutrient-rich vegetables in the world, packing a dozen different vitamins in a single serving.

To get the full benefit of this delicious vegetable, both the colorful ribs and the leaves should be included in the preparation. An easy, no-fuss method of cooking Swiss chard is by gently sautéing it in garlic-infused olive oil. Add a pinch of red pepper flakes for heat and some lemon juice for a nice-and-fresh flavor contrast.

Swiss chard is often served alongside a simple grilled piece of meat or fish, drizzled with copious amounts of extra virgin olive oil. Once cooked, Swiss chard can also be used as a filling for quiches or added to risotti, soups or hearty stews. Rainbow chard is a variety of Swiss chard and equally delicious. With its deep red, purple, orange and yellow-colored stems, it is also a real feast for the eyes too!

Sautéed Swiss chard with Garlic & Lemon

• 1 bunch Swiss chard
• 4 TBSP. extra virgin olive oil
• 3 med. garlic cloves, lightly crushed
• ¼ red pepper flakes
• ¼ – ½ sea salt
• 1 tsp. lemon zest
• ½ medium lemon, juiced.

1. Wash the Swiss chard well to remove any grit. Remove the ribs, chop them into ½” pieces and set them aside. Gather the leaves and roughly chop them into 1” length.

2. Coat a large skillet with olive oil and add the crushed garlic. Sauté over medium heat until the garlic turns lightly brown and add the pepper flakes. Remove the garlic and reserve. To the same pan, add the chopped ribs and sauté for 4 minutes or until soft. Add the leaves and season with salt to taste. Cook for a few minutes longer until the leaves are wilted.

3. Add the lemon zest and lemon juice and the reserved garlic and stir well. Taste, adjust the seasoning and serve immediately as a side dish.