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Under 30 Minutes

Under 30 Minutes

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.

  • prep: 15 mins
    total time: 15 mins
  • servings: 2

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Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

Source
Everyday Food, January 2008

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Reviews (3)

  • 11 Feb, 2009

    The zante curants are a great (and unusual) idea! My husband also hates chard so I'll give this a try. I can't get meyer lemons in Switzerland. Do you think a touch of sugar or honey would compensate for the tartness of a regular lemon?

  • 9 Feb, 2009

    I made this with meyer lemon juice and zante currants. My husband who HATES chard raved about it!

  • 9 Feb, 2009

    I made this with meyer lemon juice and zante currants. My husband who HATES chard raved about it!