Sautéed Swiss Chard with Garlic and Red Pepper
A vibrant green side finished with a bright splash of vinegar and fresh olive oil.
Why This Recipe Works
High heat and a brief covered steam keep the chard vibrant while quickly evaporating excess moisture. Finishing with a splash of vinegar and fresh oil right before serving balances the natural earthiness of the greens.
Instructions
Combine the oil and garlic in a Dutch oven over medium-low heat. Cook, stirring occasionally, until the garlic is lightly golden and fragrant, about 3 minutes.
Add the chard, salt, and pepper flakes to the pot. Increase the heat to high, cover, and cook until the chard is wilted but still bright green, about 2 to 4 minutes, stirring occasionally.
Remove the lid and continue to cook, stirring often, until the liquid at the bottom of the pot has completely evaporated, about 4 to 6 minutes.
Stir in the vinegar and the remaining teaspoon of oil, then season with additional salt and pepper to taste. Transfer to a bowl and serve immediately while hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
