Sautéed Lemon Garlic Chard
Simple seasonal flavors and a contrast of textures make this dish a winner. We like red chard for its bold color, but rainbow chard, yellow or classic green chard will be just as delicious. Finished with crispy hand-torn croutons, blood orange segments and bright lemon, this side will make your meal pop.
- 1 bunch (about ¾ pound) red chard, rinsed
- 2 tablespoons extra-virgin olive oil
- 1½ cups bite-size pieces torn from a loaf of rustic or country bread
- 2 cloves garlic, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Zest of 1 lemon, removed in thin strips with a zester
- 1½ tablespoons lemon juice
- 2 blood oranges or other small oranges, peeled and segmented
Use your hands to strip out tough stems from chard leaves. Slice in half lengthwise and cut into dice; set aside. Stack leaves together and slice them crosswise. Set leaves aside.
In a large skillet, heat 1 tablespoon oil over high heat. Add the bread and cook, stirring frequently, until the pieces are crisp and start to brown, 3 to 4 minutes. Transfer to a plate. Heat remaining 1 tablespoon oil over medium heat. Add chard stems and cook, stirring frequently, until they just soften, 3 to 4 minutes. Add garlic and chard leaves and cook, stirring, until wilted, about 3 minutes.
Stir in salt, pepper, zest and lemon juice. Stir in orange segments and remove from heat. Transfer chard to a platter and sprinkle with toasted bread.