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?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"We stand, in most places on earth, only six inches from desolation, for that is the thickness of the topsoil layer upon which the entire life of the planet depends."
~R. Neil Sampson
Google Analytics Alternative