Sauteed Winter Garlic Chard


  • 1 ½ pounds autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips
  • 1 Tbsp. Kosher Salt
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, sliced paper thin
  • 1 pound spinach


  1. Bring a large pot of salted water to a boil. Drop hearty greens into a water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside on a paper towel.

  2. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 4-5 minutes. With a slotted spoon, remove garlic from skillet; set aside.

  3. Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and fresh ground black pepper to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

Nutrition Facts


Calories: 128

Total fat:  8 g

Saturated fat: 1 g

Cholesterol: 0 mg

Sodium:  399 mg

Carbohydrates:  13 g

Fiber:  4g

Sugar: 1 g

Protein: 6 g