Name: Sautéed Swiss Chard
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 bunch Swiss chard or rainbow chard (about 10-12 stems or 12-13 ounces); 1 tablespoon olive oil; 1 small shallot (finely diced); 2 garlic cloves (minced); 1/4 cup vegetable broth or water; Sea salt or Kosher salt; Freshly ground black pepper; large pinch of red pepper flakes; 1-2 teaspoons lemon juice or balsamic vinegar; 2 tablespoons toasted almond slivers or pine nuts; 2 tablespoons Parmesan cheese (shredded)

Wash the chard thoroughly under running water to remove any dirt or grit. Use a salad spinner or kitchen towel to pat them dry.
Trim the tough / dried bottom ends of the stems (about 1/2-inch) and discard. Remove the stems from the leaves and cut the stems into small pieces (about 1/2-inch).
Stack a few chard leaves on top of one another and slice them horizontally into 1-inch wide strips.
In a large pan or skillet, heat the oil over medium heat, add the shallots and the chopped stems and cook, stirring frequently for about 3-4 minutes or until they start to become tender.
Stir in the garlic, and cook until aromatic, about a minute. Add the broth or water and stir to combine.
Add the chard leaves and cover the pan. Cook, covered for about 2-3 minutes or until the leaves wilt down. Remove the lid, season with salt and pepper (and red pepper flakes if using). Continue to cook, tossing as needed for 2-3 minutes or until the stems and leaves are tender.
Optional: Remove from the heat and drizzle lemon juice or balsamic vinegar. Toss, adjust seasoning and serve.

Sautéed Swiss Chard

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