Servings: 4

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Minted Swiss Chard


1 bunch Frieda’s Swiss Chard
3 tablespoons fresh mint, chopped
1 teaspoon lemon juice
1 tablespoon dry sherry
2 tablespoons olive or peanut oil
2 cloves garlic, minced


Cut Swiss chard stems diagonally into 1 inch pieces; slice leaves into bite- sized strips. Combine stems, lemon juice and water to cover; Bring to boiling. Reduce heat and cook, covered, for 10 to 15 minutes, or till tender. Drain stems, toss with 1 tablespoon of the olive oil, all of the fresh mint, and sherry. Set aside.  In same skillet, heat remaining oil; sauté leaves and garlic for 3 minutes. Add 1 cup water; simmer 5 minutes or till tender. Drain; add leaves to stems and toss.