Name: Garlicky Swiss Chard
Total time: 15 min
Ingredients: 2 bunches Swiss chard, stems removed; 1 tablespoon olive oil; 2 garlic cloves, minced; Large pinch crushed red pepper flakes; Salt

There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too — broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans — so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of <a href="https://cooking.nytimes.com/recipes/11323-polenta-with-parmesan-and-olive-oil-fried-eggs">creamy polenta that's been crowned with a fried egg</a>.

Garlicky Swiss Chard

chard,

olive oil

garlic cloves,

red pepper flakes

Salt

Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.

Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

Garlicky Swiss Chard

Total: 15 minutes

Servings: 4

Author : Melissa Clark

Ingredients

Instructions

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