I always walk by Swiss Chard at the grocery store so I figured it’s time to give it a shot. The majority of the time is cleaning it – make sure you fill a bowl with cold water and soak the entire bundle in it for at least 5 minutes. Then thoroughly dry, and cut the leafs along the stem. The stems are edible, just make sure to chop off an inch from the very bottom. This was very good with the lemon – it’s definitely needed to cut through the iron in the Swiss chard.
- 1 Bundle Swiss Chard (Washed)
- 1 Lemon
- 1 Clove Garlic – Chopped
- 1 Tsp Crushed Red Pepper
- 1 TBS Crushed Almonds
- Carefully cut each leaf off the the stem, then roughly chop the greens.
- Cut off an inch from the bottom of each stem and discard.
- Slice the stems in small pieces (just like celery)
- Heat a skillet on medium heat with 1 TBS olive oil
- Add stems to the pan, season with salt and pepper, and cook for 5 minutes
- Add greens, garlic, red pepper, zest from one lemon then mix and cook until greens are wilted (about 3-5 minutes).
- Move items in the pan to a plate, and squeeze 1 lemon wedge onto the dish, top with almonds and serve.