We would love to see families using more greens in their everyday cooking. Swiss chard may not be as familiar to people as collards or kale so we hope you will give it a try. Chard is related to beets and the stems can be eaten, in addition to the green tops. This recipe is a simple saute that can be cooked up quickly for a flavorful veggie side dish. You can also add any leftover sauteed chard to your eggs for breakfast!
swiss chard, leaves separated from stems and both chopped separately
leaves separated from stems and both chopped separately
Heat olive oil in a large skillet. Add onion and garlic and saute until translucent. Add stems to the pan and cook until softened. Add leaves and salt. Stir to combine and cook just until leaves are wilted and bright green. Add lemon juice to finish.