I never used to really think much of leafy greens until I married my husband. He’s half Brazilian and they LOVE sautéd collards. Since he loved them so much & I knew how healthy there were, I decided to embrace them.
What’s weird is I started to LOVE them too! And then I branched out to all different kinds of sautéd leafy greens.
What I found is that swiss chard is my favorite. It’s beautiful & yummy.
I love to buy rainbow chard because it’s just so appetizing.
1-2 Bunches Swiss Chard
1-2 Garlic Cloves, minced
2 Tablespoons Olive Oil
1/2 Lemon, juiced
Salt to taste
Clean your swiss chard leaf by leaf so you don’t have any sand or nasty stuff on them. You don’t have to worry about drying them off since we’ll be sautéing them.
Once clean, stack all your leaves on top of each other & try to line them up as best as possible. Now you’re going to cut off the dead stems.
Next step is to “chiffonade” your chard. This just means: Stack the leaves, roll them into a tight bundle, and slice crosswise with a sharp knife.
Heat the oil over medium-high heat in a large sauté pan. Once warmed add the garlic and cook until fragrant. It should be a minute or two.
Add your chard & cook until wilted.
Squeeze your lemon on top, add salt to taste and..