Sautéed Swiss chard with garlic from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 226) by America's Test Kitchen Editors

  • Swiss chard
  • garlic

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on February 03, 2023

    Simple and good. After sauteing the garlic and stems and finding they weren't tender enough in the allotted time, I added some water and steam-sauteed them for a few minutes. I did this with the leaves immediately after getting them all in the pan. Then removed the lid and let the water evaporate and finish cooking. Definitely add a bit of hot pepper and 1T lemon juice. It works for me.

  • jenmacgregor18 on January 30, 2023

    I cooked beet greens & stems following this. It was simple and great tasting. I had to cook the leaves for a few extra minutes for my liking and added 1 T of lemon juice and 1 tsp of Korean chile flake. I would use those changes again. I like it a bit spicy and tarter and it helps offset the garlic. I will repeat with Swiss chard.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.