Quick Lemon Garlic Sauteed Chard Bernese
| Servings |
Ingredients
- 1 pound chard bernese
- 1 T ½EVOO
- 3 garlic cloves minced
- Pinch crushed red pepper flakes
- sea salt
- Half of a lemon cut into wedges
Ingredients
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Instructions
- Remove any discolored outer stalks of the chard bernese and discard them (or save for stock later). Place the bernese into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each chard bernese in half lengthwise. Or if they are large, cut into quarters. Pat dry.
- Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
- Toss in the the chard bernese and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
- Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.