When rummaging in my garden for dinner, I tend to reach for kale over the Swiss chard. I think that’s because I never really came upon the right flavor combo that seemed over- the- top- delicious. Well, those days are over. The combination of spicy hot pepper flakes, pink salt, olive oil, and the zip of lemon juice send me to the moon. Plus chard is a powerhouse of vitamins A, C, and K as well as providing a wealth of minerals like iron and potassium.
It couldn’t be quicker or easier. So if your garden resembles mine and has a big stand of rainbow chard…take charge of the chard with this healthy recipe….
image by Laura Cabot
Hot and Savory Sautéed Swiss Chard
Laura Cabot, Laura Cabot Catering, Waldoboro
2 large bunches of Swiss chard, trimmed and chopped into bite-sized pieces
2 Tablespoons olive oil
2 Tablespoons butter
2 garlic cloves, crushed
1 pinch of red pepper flakes
Juice of one lemon
Himalayan pink salt and fresh ground pepper
Melt butter and oil together in a heavy skillet. Add garlic and red pepper. Add the chopped chard, a little salt and pepper, and stir to coat. Cover and cook until tender, stirring occasionally, about 5-9 minutes.
Add the lemon juice, stirring and correct seasonings.
Enjoy as a side to a vegetarian meal or complements rich, roasted meats nicely too.
HAPPY FALL FROM YOUR FRIENDS AT LAURA CABOT CATERING!
Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.