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?

Kitchen Garden Day, August 24, 2008
International Kitchen Garden Day is a global celebration of delicious locally produced foods. It is an opportunity for people around the world to gather in their gardens and fields with friends, family, and members of their local communities to enjoy the multiple pleasures and benefits of locally-grown, home-cooked, organic foods. Kitchen Garden Day is coordinated by Kitchen Gardeners International.

Quotes

"Only after the last tree has been cut down, only after the last river has been poisoned, only after the last fish has been caught, only then will you find that money can not be eaten."
~Cree Indian Prophecy
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