An Italian side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Swiss chard is on the EWG Dirty Dozen list, making it worth sourcing organic to avoid pesticide exposure. Garlic typically has low residue.

Ingredients

• 2 bunches Swiss chard
• 3 cloves garlic
• 2 tbsp extra-virgin olive oil
• to taste sea salt
• to taste black pepper
• a pinch red pepper flakes

Method

1. Wash the Swiss chard thoroughly and pat dry. Separate the stems from the leaves.
2. Slice the chard stems into bite-sized pieces and chop the leaves roughly.
3. Peel and finely slice the garlic cloves.
4. Heat olive oil in a large skillet over medium heat.
5. Add the garlic and sauté until just golden, taking care not to burn it.
6. Increase the heat to medium-high and add the chard stems. Cook for a few minutes until just tender.
7. Add the chard leaves and continue to sauté until wilted and tender, about 3-5 minutes.
8. Season with sea salt, black pepper, and a pinch of red pepper flakes.
9. Serve warm as a side dish, adjusting seasoning as needed.

Notes

• Substitute kale or spinach if you prefer different greens.
• This dish pairs well with grilled fish or chicken.
• You can make this ahead and reheat gently before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.