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Sautéed Swiss Chard with Garlic and Lemon

A simple, quick, and highly nutritious side dish. By separating the stems and leaves, you ensure the crunchy stems soften perfectly before the tender leafy greens wilt down with fragrant garlic and a bright splash of fresh lemon juice.

Sautéed Swiss Chard with Garlic and Lemon
Prep 10 min Cook 10 min Total 20 min Level Beginner
Serves 4

Ingredients

Main

  • 1 large bunch Swiss chard — Rinsed well, stems and leaves separated
  • 1.5 tablespoons Olive oil — Extra virgin preferred
  • 2 cloves Garlic — Minced
  • 0.25 teaspoon Red pepper flakes (optional) — For a little heat
  • 0.5 teaspoon Kosher salt — Plus more to taste
  • 0.25 teaspoon Black pepper — Freshly ground
  • 1 tablespoon Lemon juice — Freshly squeezed

Instructions

  1. Prepare the Swiss chard by separating the stems from the leaves. Fold each leaf in half lengthwise along the stem, and use your knife to slice the thick stem away from the green leaf.

    ~3 min
    You can also strip the leaves off by holding the base of the stem and pulling the leaf upward with your other hand.

  2. Chop the chard stems into small, 1/4-inch pieces. Roughly chop the leafy greens into bite-sized pieces (about 1 to 2 inches wide) and keep them in a separate pile.

    ~4 min
    Wash the greens thoroughly after chopping to remove any hidden grit, then spin dry in a salad spinner.

  3. Heat the olive oil in a large skillet over medium heat. Add the chopped chard stems and sauté until they begin to soften.

    ~4 min
    The stems are tougher than the leaves, so they need this head start to become tender.

  4. Add the minced garlic and red pepper flakes (if using) to the skillet with the stems. Cook, stirring constantly, until fragrant.

    ~1 min
    Be careful not to burn the garlic; it should just turn lightly golden.

  5. Add the chopped chard leaves to the skillet in handfuls, tossing with tongs to combine with the oil and stems. Season with the salt and black pepper.

    ~3 min
    If the pan gets too dry, you can add a splash of water (about 1-2 tablespoons) to help steam and wilt the greens.

  6. Remove the skillet from the heat once the leaves are completely wilted but still bright green. Stir in the fresh lemon juice.

    ~2 min
    Taste and adjust the seasoning, adding a little more salt or lemon juice if needed.
Nutrition
65
Calories
2
Protein (g)
5
Carbs (g)
5
Fat (g)
1
Sat. Fat (g)
2
Fiber (g)
1
Sugar (g)
350
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large skillet or sauté pan with lid
  • Chef's knife
  • Cutting board
  • Tongs
Tips & Storage
  • Swiss chard shrinks significantly when cooked, much like spinach. Buy more than you think you need!
  • Rainbow chard can be used for a beautiful pop of color.
  • For extra flavor, top the finished dish with a sprinkle of toasted pine nuts or a grating of Parmesan cheese (if not vegan/dairy-free).
  • Storage: Store leftover sautéed Swiss chard in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave.
Tags
dairy_free easy fall garlic gluten_free gluten-free greens healthy keto lemon low carb low_carb nut_free paleo quick sauteed side dish spring summer swiss chard vegan vegan vegetable vegetarian weeknight whole30

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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