When we buy greens at the grocery store, they are often wet. Do not store them wet in a plastic bag or the greens will rot. Vegetables need air and a little moisture to survive. If your greens are very wet when purchased, pat them dry with a paper towel and store in a perforated bag. The residual moisture on the greens in a perforated bag will be enough to keep them for several days.
Beautifying Sautéed Swiss Chard Recipe
Start with one bunch or a half-pound of fresh Swiss chard. With a knife, remove and discard any tough or damaged end portions along with the thick core or center stem portion of the greens. Stack the leaves into a tube shape, about three at a time, and cut lengthwise to create thin 1" ribbons.
Heat 1 tablespoon of the extra virgin olive oil over medium heat in a large skillet. Add 2 tablespoons finely chopped garlic and cook for about 2 minutes on medium heat, just until the garlic begins to become light golden. Then, immediately add chard and toss. Add 1 teaspoon grated lemon zest, season with ½ teaspoon salt and black pepper to taste.
Cook uncovered for three to five minutes, stirring frequently until chard leaves are tender and wilted but still brightly colored. Remove and serve.
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