Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
15 Mins
Total Time
15 Mins
Yield
Serves 4 (serving size: about 3/4 cup)

If spinach becomes mundane, replace it with chard. When sautéed, the distinctively pungent bitterness cooks away, leaving a savory, wholesome flavor.

How to Make It

Remove leaves from chard stems. Thinly slice stems, and chop leaves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add stems, garlic, and pepper to pan; sauté 3 minutes. Add leaves to pan; sauté 2 minutes or until beginning to wilt. Sprinkle with cheese.

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