YIELD: 4 SERVINGS
I first tried Swiss chard just a couple of years ago, and these days, I’m making up for lost time! And it turns
out that you can actually eat the whole leaf, including the stems (the stems take longer to cook, which is
why I add them to the skillet first). Swiss chard is really delicious when it’s simply sautéed, then topped with
lemon juice and Parmesan cheese. It goes well with almost anything—including roasted chicken or grilled
steak or salmon.
LOW FODMAP SAUTÉED SWISS CHARD Recipe
- 4 CUPS (144 G) SLICED SWISS CHARD, STEMS AND LEAVES SEPARATED
- 1 TABLESPOON (15 ML) OLIVE OIL
- 1 CLOVE OF GARLIC, PEELED AND SMASHED, BUT KEPT WHOLE
- 2 TEASPOONS FRESH LEMON JUICE
- ⅛ TEASPOON KOSHER SALT
- ⅛ TEASPOON FRESHLY GROUND BLACK PEPPER
- ¼ CUP (25 G) GRATED PARMESAN CHEESE
Cut the chard leaves crosswise into 1-inch (2.5 cm) strips. Slice the stems.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until starting to
brown. Remove the garlic from the skillet and discard. Add the chard stems and sauté for about
5 minutes. Add the chard leaves and sauté for another 3 to 4 minutes. Stir in the lemon juice,
kosher salt, and black pepper. Sprinkle with the Parmesan cheese just before serving.
