Recipes › Swiss Chard › Sautéed Swiss Chard with Garlic and Lemon
Sautéed Swiss Chard with Garlic and Lemon
The fastest, most honest preparation for Swiss chard — wilted in olive oil with plenty of garlic, a pinch of red pepper, and finished with lemon juice. It's on the table in 10 minutes and goes with grilled fish, roast chicken, pasta, or eggs. This is the weeknight vegetable side that never disappoints.
Swiss Chard is usually ready May to November. More swiss chard recipes, or see what to sow this month where you are.
Ingredients
- 2 large bunches Swiss chard, stems sliced thin, leaves roughly torn
- 4 cloves garlic, thinly sliced
- 3 tbsp olive oil
- ¼ tsp red pepper flakes
- ½ lemon, juiced
- ½ tsp salt
Contains: eggs, cereals gluten.
Method
- Heat olive oil in a large skillet over medium heat. Add sliced chard stems and cook for 3 minutes until beginning to soften.About 3 min
- Add garlic and red pepper flakes. Cook for 1 minute until fragrant.About 1 min
- Add chard leaves in batches, tossing as they wilt. Cook for 4-5 minutes until fully wilted and tender. Season with salt and lemon juice. Serve immediately.About 5 min
Tips
- Cook the stems first — they take longer than the leaves.
- Rainbow chard makes this dish visually stunning on the plate.
- Add a splash of white wine with the leaves for extra depth.
Ring the changes
- Add golden raisins and toasted pine nuts for a Sicilian agrodolce twist.
- Top with a fried egg and crumbled feta for a complete breakfast.
Keeping it
Best eaten fresh. Leftovers keep for 2 days in the fridge; reheat in a skillet.
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