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Sautéed Swiss Chards and Greens

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Course: Side Dish
Cook Time: 10 minutes
Servings: 4


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


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