Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor.
2 teaspoons olive oil
16 cups trimmed Swiss chard (about 2 pounds)
1/4 to 1/2 teaspoon crushed red pepper
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon salt
How to Make It
Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.