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Author Notes: 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.
bunch Chard (especially red or rainbow chards)
tablespoon Olive Oil
Cloves of Garlic, minced
teaspoon Crushed Red Pepper Flakes
cup Plain Greek Yogurt
Salt & Pepper to taste
- 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.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens