March 14, 2011
Swiss chard is a staple in our home because it grows year round in Santa Barbara. Here is a super quick and easy sauté preparation for this lovely green. I use in a multitude of ways. It gets tossed in pasta, stuffed into omelets, arranged as a topping for crostini. Any way you decide to serve it, it’s just darn delicious.
Serves 4 as a side dish
2 tablespoons olive oil
2 cloves garlic smashed
A good pinch of red chilies flakes
4 cups Swiss chard chopped and packed, woody stems removed (you can substitute Arugula if you don’t have Chard)
A squeeze of lemon
Salt and pepper to taste
1/4 cup good quality feta (Israeli Feta from Trader Joe’s is the best)
Heat a large skillet on med/ high heat. When the pan gets hot, add the olive oil followed by garlic and chili flakes. When the garlic turns golden brown fish it out (a slotted spoon works well for this) and discard. This will flavor the oil.
Next, add the Swiss chard on top of the oil in the pan and turn the heat down to medium. Let it cook for 3 to 5 minutes, tossing the mixture occasionally with tongs to incorporate the flavors. When the leaves are wilted and just cooked, squeeze the lemon over the pan – about 1 teaspoon’s worth of juice. Season with salt and pepper. Remove from the pan, crumble the cheese over the top, and serve. This makes a fantastic lunch dish on a crostini with soup.
