Swiss Chard with Red Pepper Flakes & Lemon Zest

LouGeno Blog, Dairy-Free, Gluten-Free, Nut-Free, Paleo Friendly, Recipe, Vegan Leave a Comment

Swiss Chard with Red Pepper Flakes & Lemon Zest . . . A perfect quick side dish for warmer months! Light and fresh with a kick of spice, not to mention some amazing nutrients as well.

My love and enjoyment of cooking began as a little kid, working in the kitchen with generations of talented ladies. Walking and eating my way through my grandfather’s gardens deepened my appreciation for local farming and fresh ingredients. –Sarah

Swiss Chard with Red Pepper Flakes & Lemon Zest
Swiss Chard with Red Pepper Flakes & Lemon Zest
Votes: 1
Rating: 4
Rate this recipe!
Print Recipe
Swiss Chard with Red Pepper Flakes & Lemon Zest
Votes: 1
Rating: 4
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
2People 20Minutes 10Minutes
Servings Prep Time
2People 20Minutes
Cook Time
10Minutes
Ingredients
Servings: People
Units:
Ingredients
Servings: People
Units:
Method
  1. Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips.Swiss Chard with Red Pepper Flakes & Lemon Zest
  2. To a saucepan add 1 tablespoon of olive oil. Add garlic and red pepper flakes. Allow garlic to cook until slightly golden. Add stems to pan; saute about 5 minutes.
  3. Add leaves and 1/2 of the lemon zest, salt and pepper to taste. Cook; another 5 minutes.
  4. Add cooked chard to a serving bowl and sprinkle remaining lemon zest on top, serve & enjoy!
  5. Search for "lougeno" on Instagram to find Sarah!
Recipe Notes

Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 1 tablespoon of olive oil. Add garlic and red pepper flakes. Allow garlic to cook until slightly golden.  Add stems to pan; saute about 5 minutes. Add leaves and 1/2 of the lemon zest, salt and pepper to taste. Cook; another 5 minutes.

Add cooked chard to a serving bowl and sprinkle remaining lemon zest on top, serve & enjoy!

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