- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 18 Times
Swiss chard is less common than spinach, but it’s often a better choice. It’s a more sturdy green that pairs just as well with fish, poultry, and meat.
- 4 tablespoons olive oil
- 2 cloves garlic, smashed, peeled, and roughly chopped
- 2 pounds/900g Swiss chard, tough stems removed
- Fine sea salt
- Freshly ground black pepper
Warm the olive oil in a pan large enough to hold the Swiss chard over medium heat. Add the garlic and cook until slightly colored, about 2 minutes. Add the Swiss chard, season with salt and pepper, and cook until wilted, 6 to 7 minutes. You might need to add the chard to the pan in batches.
Transfer to a serving bowl.
© 2001 Silvano Marchetto
Nutritional information includes 1/8 teaspoon of added salt per serving.