This recipe is a study in simplicity. It is what I cook when the greens pile up and I don't know what else to make. The onions and carrots lend both sweetness and crunch. Be sure to taste and season the chard well for the best flavor. You can embellish this recipe any way you like--with anything from feta cheese to sliced almonds to tofu--for a main dish or side dish.
Course Main Course
Keyword sauteed chard
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Lynne Curry
1large bunch (10-12 ounces)Swiss chard or any other cooking greens
1tablespoonextra-virgin olive oil
1mediumsweet onion, such as Walla Walla sweetor scallions
3mediumcarrots, thinly sliced
fine sea salt
Trim the chard stems from the leaves. Chop the leaves and set them aside. Slice the stems.
Heat the oil in a large skillet over medium-high heat. Add the chard stems and cook until they sizzle, stirring now and then for about 2 minutes. Add the onion and carrots and season with a pinch of salt. Cook until they begin to soften, about 5 minutes. Stir as needed so they cook without browning.
Mound the greens on top and season with 1/2 teaspoon salt and the garlic. Stir and cook until the greens soften, about 2 minutes more. Taste for seasoning and adjust to suit your taste.