Swiss Chard with garlic chilli and extra virgin olive oil, sautè in the EVOO, simple as usual


  • 1 bunch of Swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • Salt, to taste
  • 1/2 lemon, juice only


  1. Cook the Swiss Chard: Bring a large pot of salted water to a boil. Add the Swiss chard and cook for 5 minutes, or until tender. Drain and set aside.
  2. Sauté the Garlic and Red Pepper Flakes: Heat the olive oil in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes and sauté for 1 minute, or until fragrant.
  3. Add the Swiss Chard Leaves: Add the Swiss chard leaves to the skillet and stir to coat with the garlic and oil mixture. Cover the skillet and cook for 5 minutes, or until the leaves have wilted.

Tips and Variations:

  • Use fresh and high-quality ingredients to ensure the best flavor and texture.
  • If the stems are harder divide and cook them a little longer then leaves.
  • Adjust the amount of red pepper flakes to your desired level of spiciness.
  • Add some chopped onions or shallots to the skillet with the garlic for added flavor.
  • Serve the sautéed Swiss chard as a side dish or add it to your favorite recipes for a boost of nutrients.