If you’ve got a garden full of greens or just picked up a fresh bunch of Swiss chard from the market, this Sautéed Garden Greens recipe is a simple, flavorful way to enjoy them. Quick to prepare and packed with flavor, it’s a fantastic side dish for any meal.
Swiss chard is the star here, bringing a slightly earthy flavor and vibrant color to the dish. We’re separating the stems and leaves because they cook at different rates — the stems need a bit more time to soften. Olive oil is our cooking fat, adding a subtle richness. Garlic, with its pungent aroma, forms the base of our flavor profile. A pinch of red pepper flakes adds a little heat, which you can adjust to taste. Finally, a squeeze of lemon juice at the end brightens everything up and adds a bit of zing!
This dish pairs wonderfully with grilled chicken or fish. It’s also great alongside a hearty grain like quinoa or farro. For a vegetarian meal, serve it with a fried egg on top — the runny yolk acts as a delicious sauce.
Start by heating the olive oil in a large skillet over medium heat. You want it hot enough to sizzle when you add the garlic but not so hot that it smokes.
Once your oil is ready, toss in the minced garlic and red pepper flakes. Sauté them for about 30 seconds, just until you can smell the garlic’s aroma — this means the flavors are waking up.
Next, add the chopped Swiss chard stems. These need a little more time to cook than the leaves, so give them a 2-3 minute head start. Stir frequently as they start to soften.
Now, it’s time to add the chard leaves. Throw them in and season with a pinch of salt and pepper. Keep stirring occasionally as the leaves cook down and become tender, about 5 minutes.
Once everything is cooked to perfection, remove the skillet from heat. Drizzle the chard with lemon juice to finish. This last step brightens the dish and enhances the flavors beautifully.
Share