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Sauteed Swiss Chard with Orange


These flavorful greens go well with roasted pork, dark-meat chicken, or seared steak.

  • Servings: 4

Source: Everyday Food, January/February 2010


  • 1 tablespoon extra-virgin olive oil
  • 2 bunches Swiss chard (large stems removed), leaves cut into 1-inch strips
  • Zest from 1 orange, cut into wide strips, plus juice
  • Coarse salt and ground pepper


  1. In a large skillet, heat oil over medium-high. Add Swiss chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.

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