Sautéed Swiss Chard

Fresh Swiss Chard grown at Polka Dot Hen Produce

Sautéed Swiss Chard

From Fine Cooking’s Fresh

 1lb Swiss chard, well rinsed and drained

1T extra-virgin olive oil

1tsp (2 cloves) finely minced garlic

Kosher salt 

Pinch crushed red chile flakes

Remove mature stems from leaves. Split each leaf in half lengthwise and cut into 4-inch pieces.

Heat the olive oil in a pan until hot. Add chard in small batches to the hot oil, stirring and tossing until leaves wilt and turn glossy. Continue adding more leaves until all chard is wilted.

Sprinkle in the garlic and a little salt and toss well. Lower the heat to medium, cover and cook 4 minutes. 

Bring the heat back up to high, add the chile and continue to cook with the lid off to evaporate most of the liquid. The leaves should be tender, but not overly soft. Serve immediately.