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Sauteed Swiss Chard

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Course: Side Dish
Servings: 4


  • 1 Tbsp. canola or olive oil
  • 3 cloves garlic finely minced
  • 2 bunches rainbow or ruby chard
  • 1/4 tsp. kosher salt
  • 1/2 tsp. black pepper


  • Cut chard where the base of the leaf meets the stem.
  • Set leaves aside.
  • Trim the cut ends from the stalks and cut stalks into small pieces.
  • Set aside.
  • Stack a few chard leaves and roll tightly. Slice rolled leaves
  • into strips. Repeat with the remaining leaves.
  • Wash and dry the cut leaves and stalks.
  • Add oil to a sauté pan over medium heat. Add a couple handfuls
  • of greens and cook until bright green and wilted. Add garlic and
  • stir well, then add the remaining greens a handful at a time until
  • all greens are wilted and bright green.
  • Season with salt and pepper and serve.
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