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.


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Since 1945, crop losses due to insects have nearly doubled, but insecticide use has increased tenfold.

Quotes

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to win the respect of intelligent people
and the affection of children;
to earn appreciation of honest critics
and endure the betrayal of false friends;
to appreciate beauty;
to find the best in others;
to leave the world a bit better;
to know even one life has breathed easier
because you have lived;
this is to have succeeded."
~Ralph Waldo Emerson
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