Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver.
Yield
Serves 4 (serving size: about 2/3 cup)

Don't toss those stems! They have a lovely texture when sautéed. Use rainbow chard for stems that will add a vibrant pop of color.

How to Make It

Heat olive oil in a large skillet over medium-high. Add garlic; cook 2 minutes or until aromatic and golden-brown. Add Swiss chard and salt; cook 3 minutes or until chard is slightly wilted and bright green. Stir in almonds.

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Ratings & Reviews

Good

gastrocari
September 17, 2017
The almonds were a great addition but I prefer an acidic hit on bitter greens and feel this would have been more balanced with some lemon or vinegar at the end.