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?

The wealthiest fifth of the world's people consume 86% of all goods and services, while the poorest fifth consumes one percent.
~United Nations, 2002

Quotes

"There seem to be but three ways for a nation to acquire wealth. The first is by war, as the Romans did, in plundering their neighbors. This is robbery. The second by commerce, which is generally cheating. The third is by agriculture, the only honest way, wherein man receives a real increase of the seed thrown into the ground, in a kind of continual miracle, wrought by the hand of God in his favor, as reward for his innocent life and his virtuous industry."
~Benjamin Franklin
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