Prep Time: 5 minutes Cook Time: 20 minutes
Recipe By: Kyle Zegel Serves: 4 (as a side dish)
This is a simple and quick saute that I love to cook in early summer with its vibrant, lemony, garlicky flavor! It’s great as a side dish or served on top of rice, pasta or toast. The wine is optional, but I think it adds a lot of flavor. I typically buy the cheapest bottle of dry white wine to leave in my fridge for cooking.
Ingredients:
- 1 bunch swiss chard (ribs removed from leaves, chopped separately)
- 8 garlic scapes, chopped
- 1 lemon, juiced (about 2-3 TSBP)
- Zest from 1 lemon
- ½ cup white wine (optional)
- 1 cup shredded parmesan or pecorino
- 2 tbsp olive oil or butter
- Salt and pepper to taste
1. Place a large pan or skillet over medium-high heat and add the olive oil or butter. Once hot, add the chopped garlic scapes and chopped ribs of the chard. Cook until both are browned and slightly soft, about 3-5 minutes.
2. Add the chopped leaves of the chard and cook for 1-2 minutes until they wilt down slightly. Then lower the heat to medium and add the white wine if using and half of the lemon juice and cover. Cook until the liquid mostly evaporates, about 5 minutes.
3. Once the liquid is evaporated, turn off the heat and add the shredded cheese and lemon zest. Stir and let the residual heat in the pan melt the cheese. Season with salt and pepper to taste, and sprinkle the remainder of the lemon juice just before serving. Enjoy!