Chard with Lemon, Garlic & Onions

Recipe adapted from: Bon Appetit magazine


1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 spring onion, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 large bunch chard, ribs and stems removed and reserved, leaves torn into 2” pieces
kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice


Heat oil in a large skillet over medium heat.  Cook the garlic and onions, stirring occasionally, until golden brown (about 2 minutes).  Add red pepper flakes and half of the chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes.  Add the lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.