This is an easy, quick side dish that will go perfectly with your main course. Not a Swiss Chard fan? You can use any fresh greens that are available. Broccoli rabe, beet greens, kale, spinach, and collard green can all be easily substituted.
PALEO WILTED SWISS CHARD
YIELD: 4 servings
- 1 bunch fresh Swiss chard (any variety)
- 2 Tbsp coconut or olive oil
- 4 garlic cloves, peeled and sliced thinly
- 1 tsp red pepper flakes
- Salt/pepper, to taste
- Tear the Swiss chard leaves from the main stems in medium pieces and wash them well with water. Pat dry with a towel.
- Heat the oil in a large skillet over medium-low heat. Add the garlic and red pepper and cook for a few minutes to infuse the oil. The moment the garlic turns golden, add the Swiss chard. Don’t let the garlic brown too munch.
- Cook the Swiss chard until it wilts, turning while it cooks, about 3-5 minutes. Remove from heat, season with salt and pepper, and drain on paper towels.
MORE… PALEO EGG DISHES
- Poached Eggs with Quick–Sautéed Asparagus and Crispy Prosciutto
- Crust–Less Vegetable Quiche
- Sweet Potato and Sausage Hash with Baked Egg
- The Leftover Mash: Fried Egg with Parsnip Puree, Sausage, and Chard
PALEO SIDE DISHES
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- Fresh Radishes with Sea Salt, Butter, and Rustic Puree de Fines Herbs
- Wilted Swiss Chard
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