Swiss chard cooks similarly to spinach, even though the leaves are slightly thicker.
I cut the stems out and discard them, but lots of people love them. They do take longer to cook, so start those first and sauté a few minutes before adding the leaves.
2 bunches Swiss chard
2 tablespoons olive oil
1 to 2 cloves of garlic, minced
Pinch red pepper flakes (optional)
Squeeze of lemon (optional)
Pinch sea salt
Pinch black pepper
Cut the stems from the leaves. (Discard stems or chop them crosswise into 1/2-inch pieces)
Fold the leaves and roughly chop them.
Wash, drain and pat dry the leaves (and stems if using).
Heat olive oil in a large deep skillet over medium heat.
Stir in the garlic and sauté until fragrant. (Add stems if using now and sauté for 3 minutes before adding leaves.)
Stir in leaves by the handful, turning with tongs as they begin to wilt, until all leaves have been added. Sprinkle red pepper flakes, if using, over chard.
Toss and stir leaves occasionally until soft and tender (and dark green), about 8 to 10 minutes total.
Season with lemon juice, if using, and salt and pepper to taste.
Keywords: Swiss chard, how to cook Swiss chard