Seeing overwintered chard finally explode with the color and vibrancy we’ve been waiting for is a truly rewarding part of spring. Having cared for these plants since November (covering and uncovering them hundreds of times), we are delighted to finally offer it to everyone in it’s full glory. Chard is one of the healthiest greens you can eat and it goes well with almost everything. Use it fresh for a salad or slaw, sautee it and eat as a side dish or with pasta, or it makes a great addition to a frittata or omelette.
1 1⁄2 tablespoons butter
1 1⁄2 tablespoons olive oil
2 garlic cloves, minced
1 pinch dry crushed red pepper
1 bunch swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces
1⁄2 lemon, juice of
Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
Sauté until fragrant, about 1 minute.
Add swiss chard; stir to coat.
Cover and cook until tender (stirring occasionally) about 8 minutes.
Squeeze juice from 1/2 lemon onto chard.
Season to taste with salt.