Eosinophilic Esophagitis Friendly Classic Swiss Chard
Total time22 min
Prep time10 min
Cook time12 min
4.7(8)
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Learn more →Ingredients
4 servings
- 2 large bunches swiss chard (about 2 lbs), stems and leaves separated
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice
Instructions
- 1
Cut the chard stems into 1/2-inch pieces. Stack the leaves and cut them into roughly 2-inch ribbons, keeping stems and leaves in separate piles.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the chard stems and cook, stirring occasionally, until softened, about 4–5 minutes.
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