When I wanted to improve my diet with dark leafy greens I endured a few months of rough and bitter concoctions (mostly salads). An "A-ha Moment" reminded me that cooking things often improves their flavor and texture. I found variations of this basic method of sautéeing chard on the internet but and added greek yogurt for a satisfying tang. Red and rainbow chards add color because the ribs are part of the dish. Also, rolling greens into a small bunch and then chopping makes it easier to cut the leafy parts. I suggest using full-fat of 2% milk fat yogurt to deepen the flavor. This recipe is a one-pan dish -- everything is cooked in a non-stick frying pan. —Megan M.
Chard (especially red or rainbow chards)
Cloves of Garlic, minced
Crushed Red Pepper Flakes
Plain Greek Yogurt
Salt & Pepper to taste
In This Recipe
Wash and dry the chard. Trim the green leaves away from the ribs and stalk but do not discard! Slice the chard into thin ribbons about 1/8" to 1/4" thick. Coarsely chop the chard greens.
Meanwhile, heat the olive oil in a medium non-stick frying pan over medium-high heat. Add the garlic, sliced ribs, and pepper flakes. Reduce heat and cook for 1-2 minutes. Stir. (Note: the oil splatters with the addition of the watery ribs but lowering the flame mitigates that effect.)
Add the leafy greens and cover the pan with a lid. Reduce heat to low and cook for 4-5 minutes or until the greens are wilted.
Remove from heat and stir in yogurt. The viscosity of the yogurt coats the mixture quickly and thoroughly -- it's not necessary to add lots of yogurt. Serve warm.