Ingredients Jump to Instructions ↓

  1. 1 large bunch Swiss chard (about 1 pound)

  2. 1 teaspoon lemon juice

  3. 2 tablespoons olive or peanut oil, divided

  4. 3 tablespoons chopped fresh mint

  5. 1 tablespoon dry sherry

  6. 2 cloves garlic, minced

Instructions Jump to Ingredients ↑

  1. Cut Swiss chard stems diagonally into 1 inch pieces; slice leaves into bite-sized strips. In a medium saucepan, combine stems, lemon juice and water to cover; bring to boil. Reduce heat and simmer, covered, for about 10 to 15 minutes or until tender.

  2. Drain stems, place in a medium bowl; toss with 1 tablespoon of the olive oil, the mint and sherry. Set aside.

  3. In same saucepan over medium heat, heat remaining oil; add chard leaves and garlic, cook for 3 minutes or until leaves begin to wilt. Add 1 cup water; simmer 5 minutes or until crisp-tender. Drain; add leaves to stems, toss and serve.


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