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."

Everyday Food, January/February 2008

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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Reviews (3)

Rating: Unrated
02/11/2009
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?
Rating: Unrated
02/09/2009
I made this with meyer lemon juice and zante currants. My husband who HATES chard raved about it!
Rating: Unrated
02/09/2009
I made this with meyer lemon juice and zante currants. My husband who HATES chard raved about it!
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