Swiss chard is one of the first bits of bounty we harvest each year, especially when we get a crop started in the fall and nurture it through the winter with floating row cover. Here is our favorite, super-simple recipe.
Serves 2-3
Swiss Chard (25 or more leaves)
1 clove garlic, peeled and crushed
Olive oil
Kosher salt
Lemon juice
Directions
- Rinse greens thoroughly.
- Stack and roll, then cut into ribbons; leave to drain in colander over bowl for a few minutes.
- Over medium heat in lage sauté pan, saute garlic to golden.
- Using tongs or oven mitt, add the still-moist chard.
- Stir briskly as chard wilts and turns bright green.
- Cook for a minute or so, then turn heat off. Add a squeeze of lemon and a scattering of kosher salt.
