Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Silky chard leaves and tender stalks braised in olive oil with plenty of garlic and a little chilli, finished with lemon.
Side dish. Good with roast chicken, Italian sausages or grilled fish. Find a main
Equipment: Large lidded frying pan
Measures and names
Ingredients
- 500 g Swiss or rainbow chard
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 pinch of chilli flakes (red pepper flakes)
- 50 ml water
- 1/2 lemon, juice only
- Salt and black pepper
Method
- Wash the chard well. Cut the stalks away from the leaves, slice the stalks into 1 cm pieces and roughly shred the leaves.
- Heat the oil in a large frying pan over a medium heat, add the garlic and chilli flakes and fry for 1 minute until fragrant and just golden.
- Add the chard stalks, water and a pinch of salt, cover and cook for 5-6 minutes until the stalks are almost tender.
- Add the leaves, cover again and cook for 3-4 minutes, stirring once, until wilted and tender. Uncover and cook for 1-2 minutes more to evaporate any excess water.
- Squeeze over the lemon juice, season with salt and pepper and serve.
Swaps and tips
Cook the stalks first as they take longer than the leaves. Rainbow chard looks beautiful, but Swiss chard, spinach beet or spring greens all work.
Easy variations
- Finish with grated Parmesan
- Add a few chopped anchovies with the garlic
- Stir in a handful of toasted pine nuts
- Add a pinch of nutmeg instead of chilli
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 3 g | 2 g | 6 g | 75 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
