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Lemony Swiss Chard

Because chard stalks take longer to cook than the leaves, separate them using a knife -- the stalks go into the skillet first. Serve with our Goat Cheese "Ravioli."

  • Prep:
  • Total Time:
  • Servings: 2

Source: Everyday Food, January/February 2008


  • 1 tablespoon olive oil
  • 1 bunch Swiss chard (about 3/4 pound), stalks cut into 1-inch pieces and leaves roughly torn (keep separate)
  • Coarse salt and ground pepper
  • 2 to 3 teaspoons fresh lemon juice


  1. In a large skillet, heat oil over medium. Add chard stalks, and cook, tossing until crisp-tender, 4 to 6 minutes. Add as many chard leaves to skillet as will fit, adding more as room becomes available; season with salt and pepper. Cook, tossing occasionally, until stalks are tender, 4 to 6 minutes more.

  2. Drain and discard any liquid from chard in skillet; stir in lemon juice, and season with salt and pepper.

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