Yield
4 servings (serving size: about 3/4 cup)

To help the chard's colorful stems maintain their color, cook them for about five minutes in a large pot of salted boiling water; drain and sauté with the leaves.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic to pan; sauté 30 seconds. Add chard; cook 3 minutes or until wilted. Stir in broth. Cover and cook 5 minutes or until tender. Sprinkle with juice.

Ratings & Reviews

veryslowcook's Review

veryslowcook
July 09, 2012
Normally I like chard, but it was somewhat bitter in this dish. Perhaps it was just the batch I got? I'd have to try the recipe again to tell for sure and I'm not sure I want to. I may try other chard recipes before (if ever) I come back to this one.

carolfitz's Review

carolfitz
May 02, 2009
Made to recipe, and the hint to parboil the stems worked very well. Used rainbow chard; assertive flavors and very attractive on the plate.