During a recent visit to the Fulton Street Farmer’s Market, I stumbled upon a beautiful stand full of dark, leafy greens picked just down the road. From spinach to mizuna to kale, the farmer had it all and I was ripe for the picking.
Summer is not the time to be slaving around the stove for hours. In fact, a quick saute is all this beautiful, delicate swiss chard required. This recipe is more of a method and will work perfectly with any leafy green you find at the market. The key is to stop cooking when the leaves turn bright green. If you’ve been serving brown spinach to your family, you are over cooking the greens and likely losing vital nutrients.
Have 5 minutes? Let’s make it happen.
Your fork is waiting.
- 1 tbs olive oil
- 12 c Swiss chard roughly chopped
- 1 pinch sea salt
- 2 cloves garlic grated
- 1/2 tsp red chili flakes optional
- 1 tbs lemon juice
Pre-heat a saute pan on medium high heat then add olive oil.
Saute chard in olive oil for 2-3 minutes until leaves turn bright green.
Add garlic and chili flakes and saute additional 30 seconds.
Remove from heat and toss with lemon juice just before serving.
Excellent source of Vitamins A and C, good source iron