Sauteed Rainbow Swiss Chard
Recipe courtesy of Harvard University Dining Services
Serves 4
Ingredients:
- 1 pound rainbow Swiss chard, washed in several changes of water and thoroughly dried, stems removed, and leaves chopped into 2-inch pieces (reserve the stems for another use)
- 1 clove garlic, peeled
- 2 teaspoons vegetable or canola oil
- Juice from half of a fresh lemon (optional)
- Salt (optional) and pepper to taste
Preparation:
- In a sauté pan, heat the oil over medium heat.
- Smash the garlic clove with the side of a knife and add it to the pan. Sauté the garlic lightly in the oil and remove it from pan as soon as it starts to brown.
- Add the chard pieces to the pan and sauté until just wilted, stirring frequently.
- Remove the pan from the heat, add lemon juice, salt (if desired), and pepper to taste, and serve.