Sautéed Chard with Lemon and Hot Pepper

From Beet 11/2003


olive oil

cayenne peppers

salt, and pepper

lemon juice


Stem the chard, wash and drain the leaves, and tear them roughly. Sauté in olive oil, covered, for 5 minutes or so, until the leaves are wilted and tender. Meanwhile, remove one or two cayenne peppers from the bunch and chop finely. Remove the cover from the chard and cook away the excess moisture. Season at the last minute with the cayenne pepper, salt, and pepper. Squeeze lemon juice over just before serving.

meal or course
vegetable dish
recipe type
quick + easy