Sauteed Swiss Chard with Garlic, Lemon & Red Pepper Flakes
Winter greens are so healthy! Their inherent bitterness makes them a perfect side dish for creamy, rich dishes, like Beef Ragout with Onions and Baked Cheesy Grits. The lemon adds a tart kick to keep them from being boring, garlic adds a ton of aromatic flavor, and if you like a touch of heat, crushed red pepper flakes are the answer. It's not a sexy dish, but it is delicious and a great side. Serves 4
2 large bunches of Swiss Chard, green, red or rainbow, washed and ribs removed
2 large cloves of garlic, sliced paper thin
2 Tablespoons olive oil
2 Tablespoons chicken or vegetable stock
1 1/2 Tablespoons freshly-squeezed lemon juice
1 grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon Kosher salt
1 Tablespoon unsalted butter
Slice the chard into large pieces. Heat the olive oil in a large skillet (that has a lid) over medium-low heat. Add the chard and saute until wilted. Add the garlic and cook and stir for about one minute. Add the stock and lemon juice, cover with the lid and cook over low heat for about 10 minutes, until the chard is very tender. Remove the lid, add the zest and crushed red pepper and continue to cook until the liquid is evaporated. Add butter and stir until melted. Taste and adjust salt, if needed. Serve hot.
