Sautéed Lemon Garlic Chard
Serves 4
Time 30 min
Simple seasonal flavors and a contrast of textures make this dish a winner. We like red chard for its bold color, but rainbow chard, yellow or classic green chard will be just as delicious. Finished with crispy hand-torn croutons, blood orange segments and bright lemon, this side will make your meal pop.
Special Diets:
Ingredients
- 1 bunch (about ¾ pound) red chard, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cup bite-size pieces torn from a loaf of rustic or country bread
- 2 cloves garlic, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Zest of 1 lemon, removed in thin strips with a zester
- 1 1/2 tablespoon lemon juice
- 2 blood oranges or other small oranges, peeled and segmented
Method
Use your hands to strip out tough stems from chard leaves. Slice stems in half lengthwise and cut into dice; set aside. Stack leaves together and slice them crosswise. Set leaves aside.
In a large skillet, heat 1 tablespoon oil over high heat. Add the bread and cook, stirring frequently, until the pieces are crisp and start to brown, 3 to 4 minutes. Transfer to a plate. Heat remaining 1 tablespoon oil over medium heat. Add chard stems and cook, stirring frequently, until they just soften, 3 to 4 minutes. Add garlic and chard leaves and cook, stirring, until wilted, about 3 minutes.
Stir in salt, pepper, zest and lemon juice. Stir in orange segments and remove from heat. Transfer chard to a platter and sprinkle with toasted bread.
Nutritional Info:
Per serving: .
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 bunch (about ¾ pound) red chard, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cup bite-size pieces torn from a loaf of rustic or country bread
- 2 cloves garlic, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Zest of 1 lemon, removed in thin strips with a zester
- 1 1/2 tablespoon lemon juice
- 2 blood oranges or other small oranges, peeled and segmented