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Glossy sauteed Swiss chard with visible garlic slices and chili flakes in a dark skillet, lemon wedge on the side

Bietole Ripassate: Sauteed Chard with Garlic and Chili

Swiss chard blanched, then pan-sauteed with garlic, chili flakes, and olive oil for a fast Italian side dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 kg Swiss chard (bietole) / 2 large bunches; stems and leaves separated
  • 4 tbsp olive oil
  • 4 garlic cloves thinly sliced
  • 1/2 tsp red chili flakes more to taste
  • salt to taste; plus extra for blanching water
  • 1/2 lemon , for squeezing; optional

Method
 

  1. Rinse the chard well. Cut the stems away from the leaves, chop the stems into 1 cm pieces, and roughly chop the leaves.
  2. Bring a 6-quart / 5.7 L pot of well-salted water to a boil. Add the chopped stems and blanch for 2 minutes.
  3. Add the leaves to the pot and blanch both together for another 2 minutes, until the leaves are wilted and the stems are just tender.
  4. Drain the chard in a colander, rinse briefly under cold water, then squeeze it firmly with your hands to remove as much water as possible.
  5. Heat the olive oil in a 12-inch / 30 cm skillet over medium heat. Add the sliced garlic and chili flakes and cook for 45 to 60 seconds, until the garlic turns golden at the edges and smells fragrant. Watch it closely, as it burns fast once it starts to color.
  6. Add the drained chard to the skillet and toss to coat in the garlic oil. Raise the heat to medium-high and cook for 4 to 5 minutes, tossing occasionally, until the chard looks glossy and any leftover water has evaporated.
  7. Season with salt to taste and add more chili flakes if you want extra heat.
  8. Finish with a squeeze of lemon if using, transfer to a serving dish, and serve warm.

Notes

  • Salt the blanching water generously, close to sea water, to season the chard from the inside.
  • Don't skip squeezing the chard dry or the pan will steam instead of saute.
  • Slice garlic instead of mincing so you can control browning more easily.
  • Double the batch since cooked chard keeps well and reheats fast for weeknight lunches.