Sauteed Chard with Garlic and Lemon

Received from: Katherine Gravelle at Anne Arundel, Kent & Queen Anne’s Counties


  • 1 1/2 pounds rainbow Swiss chard, cleaned
  • 1 lemon
  • 2 tsp extra-virgin olive oil
  • 3 large garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 3 tbsp water
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper

Recipe Notes

  1. Tear the chard leaves into small pieces
  2. Trim the stems and cut crosswise into 1-inch pieces
  3. Remove the zest from the lemon with a vegetable peeler; cut into thin strips
  4. Juice the lemon
  5. Reserve the ingredients separately
  6. Combine the oil, garlic, shallots, and lemon zest in a Dutch oven
  7. Cook, covered, over low heat until softened and fragrant, about 5 minutes
  8. Add the chard stems and water; cook covered, stirring once or twice, until crisp-tender, about 5 minutes
  9. Increase the heat
  10. Add the chard leaves in batches and cook, stirring constantly, until each batch wilts
  11. Continue to cook, stirring constantly, until the chard is tender, about 5 minutes longer
  12. Stir in lemon juice, salt, and pepper and serve at once

Time Saver: Clean and trim the chard the night before and refrigerate it in a zip-close plastic bag.

PER SERVING (about 1 cup): 60 Cal, 3 g Fat, 0 g Sat Fat, 0 g Tans Fat, 0 mg Chol, 508 mg Sod, 9 g Carb, 3 g Fib, 3 g Prot, 96 mg Calc.

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