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Gallery Saute-Steamed Swiss Chard Credit: Lisa Cohen Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds Swiss chard, tough stem ends discarded, washed well, shaken partially dry 1 1/2 tablespoons olive oil 3 medium garlic cloves, pressed or minced Coarse salt and ground pepper 1 lemon, cut into wedges
Cook’s Notes Cooking time will vary according to how young and small the greens are, so taste as you cook and use your judgment. Try red, green, or rainbow chard or substitutes like beet greens, bok choy, mizuna (a variety of Japanese mustard green with sawtooth leaves), and spinach.
Gallery Saute-Steamed Swiss Chard Credit: Lisa Cohen
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Gallery
Saute-Steamed Swiss Chard Credit: Lisa Cohen
Saute-Steamed Swiss Chard
Credit: Lisa Cohen
Saute-Steamed Swiss Chard
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds Swiss chard, tough stem ends discarded, washed well, shaken partially dry 1 1/2 tablespoons olive oil 3 medium garlic cloves, pressed or minced Coarse salt and ground pepper 1 lemon, cut into wedges
Directions
With a chef’s knife or your hands, separate leaves from stems. Cut stems crosswise into 1/2-inch pieces; set aside. Stack leaves, roll them, and cut crosswise into 1/2-inch ribbons. Set aside, keeping separate from stems.
In a large heavy pot or Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 1 minute. Stir in chard stems; reduce heat to medium-low, cover, and cook, stirring occasionally until stems have softened, 3 to 5 minutes. Add damp chard leaves and 1/2 cup of water. Cover and cook, stirring occasionally, until the greens are completely wilted and tender, 3 to 6 minutes. Season with salt and pepper. Serve immediately on a platter or in a bowl, with lemon wedges on the side.
Cook’s Notes Cooking time will vary according to how young and small the greens are, so taste as you cook and use your judgment. Try red, green, or rainbow chard or substitutes like beet greens, bok choy, mizuna (a variety of Japanese mustard green with sawtooth leaves), and spinach.
Cook’s Notes
Cooking time will vary according to how young and small the greens are, so taste as you cook and use your judgment. Try red, green, or rainbow chard or substitutes like beet greens, bok choy, mizuna (a variety of Japanese mustard green with sawtooth leaves), and spinach.
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Saute-Steamed Swiss Chard
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Saute-Steamed Swiss Chard
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
