Oral Allergy Syndrome Friendly Lemon Swiss Chard with Garlic & Olive Oil

Total time22 min

Prep time10 min

Cook time12 min

Oral Allergy Syndrome Friendly Lemon Swiss Chard with Garlic & Olive Oil

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Ingredients

4 servings

2 large bunches swiss chard (about 1.5 lb), stems and leaves separated
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked Swiss chard in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid Swiss chard, tap it and change its rating to Red.
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
¼ tsp fine sea salt, plus more to taste
¼ tsp ground ginger
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest

Instructions

1
Cut the chard stems into 1/2-inch pieces and roughly chop the leaves, keeping them separate.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the chard stems and cook, stirring occasionally, until softened and beginning to turn translucent at the edges, about 4–5 minutes.

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