- 1 large bunch of fresh Swiss chard
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, sliced
- Pinch of dried crushed red pepper
- Rinse the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves.
- Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.
- Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and cook for about 30 seconds, or until the garlic is fragrant.
- Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.
- Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.
- Taste test; may need a few extra minutes depending on the thickness of the leaves.
- Serve immediately.
Mary-Beth says: “Swiss Chard is often overlooked as a leafy green choice, but it has a nutrient dense profile that rivals kale and spinach.”