Sautéed Lemon Garlic Chard

Serves 4
Time 30 min
Sautéed Lemon Garlic Chard

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:

VeganVegan
VegetarianVegetarian

Ingredients

    1 bunch(about ¾ pound) red chard, rinsed
    2 tablespoonsextra-virgin olive oil
    1 1/2 cupsbite-size pieces torn from a loaf of rustic or country bread
    2 clovesgarlic, finely chopped
    1/2 teaspoonkosher salt
    1/4 teaspoonground black pepper
    Zest of 1 lemon, removed in thin strips with a zester
    1 1/2 tablespoonslemon juice
    2blood oranges or other small oranges, peeled and segmented

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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.