- 2 bunches Swiss chard
- 2 Tbsp. olive oil
- 2 garlic cloves, finely chopped
Rinse chard and separate stems from leaves. Tear stems and leaves into bite-size pieces. Add the olive oil and garlic to a medium pan and heat garlic to infuse the olive oil. Add stems to the pan and sauté on medium heat for 5 minutes. Add the leaves and sauté for another 5 minutes.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.