Mediterranean Chard


Picture of Mediterranean Chard

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

  • ¼ cup vegetable broth
  • 8 whole garlic cloves, minced
  • a dash of red pepper flakes
  • 2 tsp capers, drained
  • ⅓ cup sliced olives
  • 3 cups chard, chopped
  • 1 tsp lemon zest
A boiling pot

Instructions

Line skillet with a thin layer of vegetable broth, and saute garlic and a pinch of red pepper flakes over high heat for a minute or two, until the garlic is golden in color, fragrant, and most of the broth has cooked off. Add enough broth to line the skillet again, then add capers and olives. Saute for a few seconds, then add greens. Stir to combine and continue to cook, using tongs or a spatula to stir the greens around, incorporating them with the other ingredients and to help cook them down. Once greens are dark in color and softer, about 2-3 minutes, turn off heat. Add lemon zest and stir to combine before serving.

Chef's Notes:

  • Feel free to scale back the garlic, particularly if you have bigger cloves. I love the strong taste of garlic in this dish, but if you're not a garlic lover, 8 cloves might be overpowering.
  • While any olive will do here, kalamata olives are best.

Nutrition

Servings per batch: 2

  • Calories: 57
  • Fat: 2.60g
  • Carbohydrate: 8.30g
  • Dietary Fiber: 2g
  • Sugars: 0.30g
  • Protein: 2g
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Picture of Mediterranean Chard

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

  • ¼ cup vegetable broth
  • 8 whole garlic cloves, minced
  • a dash of red pepper flakes
  • 2 tsp capers, drained
  • ⅓ cup sliced olives
  • 3 cups chard, chopped
  • 1 tsp lemon zest
A boiling pot

Instructions

Line skillet with a thin layer of vegetable broth, and saute garlic and a pinch of red pepper flakes over high heat for a minute or two, until the garlic is golden in color, fragrant, and most of the broth has cooked off. Add enough broth to line the skillet again, then add capers and olives. Saute for a few seconds, then add greens. Stir to combine and continue to cook, using tongs or a spatula to stir the greens around, incorporating them with the other ingredients and to help cook them down. Once greens are dark in color and softer, about 2-3 minutes, turn off heat. Add lemon zest and stir to combine before serving.

Chef's Notes:

  • Feel free to scale back the garlic, particularly if you have bigger cloves. I love the strong taste of garlic in this dish, but if you're not a garlic lover, 8 cloves might be overpowering.
  • While any olive will do here, kalamata olives are best.

Nutrition

Servings per batch: 2

  • Calories: 57
  • Fat: 2.60g
  • Carbohydrate: 8.30g
  • Dietary Fiber: 2g
  • Sugars: 0.30g
  • Protein: 2g