Nina Marcinowski

This recipe is from Greens Glorious Greens.


  • 1½ lb chard
  • 1 tablespoon olive oil
  • 2 garlic cloves sliced thin
  • 2 tablespoon water
  • Salt and pepper to taste
  • 1 lemon cut in wedges


Wash the chard; strip the leaves from the stalks and use chopped up in soup. (I use the whole leaf, stalk, and all.) Chop the chard. Heat the oil on medium in a large skillet and sauté garlic for 2 minutes; don’t burn or over brown the garlic. Turn heat up a little and add greens, stir, add water, cover and wilt for no more than 5 minutes. Sprinkle with salt and pepper and serve with lemon wedges for squeezing.