So excited!! I had harvested the very beautiful Bright Light Swiss Chard. Tonight, I got to cook them very simply with olive oil, garlic, salt and a squeeze of lemon. Delicious. I served them with the Mushroom Smothered Pork Chops.
A bunch of Swiss Chard
2-3 cloves of garlic, smashed
1 teaspoon olive oil
a pinch of salt
squeeze of lemon
Wash the swiss chards. Separate the stems from the leaves. Tear bigger leaves into smaller pieces. Set aside.
Heat a deep saucepan over medium heat. Add 1 teaspoon of olive oil. Add smashed garlic cloves when hot. Saute until golden brown. Add the swiss chard stems and cook until almost tender. Add the Swiss Chard leaves. Toss and cover until wilted. Season with salt and pepper. Add a squeeze of lemon juice to finish. Toss to distribute seasoning.