Dr. Wendy Leigh White's Blog

Chard with lemon and red pepper recipe

Another delicious recipe from one of my favorite cookbooks! This recipe was made to get people loving their greens. Leafy green veggies should be eaten everyday as part of a healthy lifestyle.

 

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

 

2 bunches swiss chard (green, red or rainbow; about 1 1/2 lbs)

2 tbsp olive oil (or other fat such as duck fat)

1 large onion, thinly sliced

1/2 tsp finely ground sea salt

6 cloves garlic, thinly sliced

3/4 cup chicken broth

zest of 1 lemon, finely grated or cut into thick strips

2 tbsp lemon juice

1/2 teaspoon red pepper flakes

 

Tear chard leaves off stem. Slice the stems into bite sized pieces and roughly chop the leaves.

Heat oil in large skillet over med-high heat. Add the sliced onion and chard stalks and saute for 2 minutes or until beginning to brown. Add the salt and turn down heat to medium.

Sweat for another 8-10 minutes, stirring often. Add garlic and cook for another minute.

Add broth, bring to simmer and place the greens on top. Once they’re wilted enough to fold in (about 2 mins) stir them into the onions.

Saute for another 5 mins, or until the chard is soft. If there is still liquid turn the heat to high to reduce it.

Turn off heat and stir in the lemon zest, lemon juice and red pepper flakes. Serve hot.