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.
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.
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.
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