This quickly sautéed Swiss chard is lemony, garlicky, and truly irresistible. The key is in the method. Recipe yields 4 modest side servings. Cook another batch in another skillet if desired.
Ingredient:
1 large bunch chard (about 10 ounces)
1 ½ tablespoons extra-virgin olive oil
⅛ teaspoon fine salt, to taste
2 medium cloves garlic, pressed or minced
Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)
½ teaspoon lemon juice plus lemon wedges, for serving
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