Gina's Zesty Chard

Adapted from California Home Cooking by Michele Anna Jordan (Harvard Common Press, 1997).
Serves 4 to 6.
  • 2 bunches (about 2 pounds) of Swiss chard, washed but not dried, tough stems removed
  • ½ cup extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced lemon zest
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  1. Cut the wet chard leaves crosswise into ½-inch slices. Pour the olive oil into a wok or large sauté pan. Sauté the garlic over medium heat for 1 minute. Add the chard, toss quickly, cover the pan, and cook until the chard is wilted, about 3 minutes.
  2. Add the lemon zest, salt, and red pepper, and toss quickly. Remove from the heat, transfer to a serving dish, and serve immediately.


Did you know?

In 1997 a team of scientists and economists estimated that the value of services provided to humanity by the living natural environment to be over 33 trillion dollars per year.

Quotes

"We can no longer import our lives in the form of food, fuel and fundamentalism. Life is homegrown, always has been. So is culture. And so too are the solutions to global problems."

~Paul Hawken, Bioneers Conference 2006
Google Analytics Alternative