Braised chard with garlic and lemon

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Braised chard with garlic and lemon

Side Serves 2 20 min
Chard is best when the stalks and leaves are cooked separately. Always add the lemon just before serving as it will discolour the greens after prolonged contact. No lemon? A splash of good quality wine vinegar will work well.


  • 1 head of chard
  • 2 garlic cloves, finely chopped
  • 1 lemon


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Remove and discard the chard root. Strip the leaves from the stalks, washing both parts of the veg. Chop the stalk into small ½ cm dice. Roughly slice the leaves.
  • Step 2

    Heat 2 tablespoons of olive oil in a pan and gently fry the stalks for 8 minutes, until they have begun to soften. Add the garlic and fry gently for 1 minute before adding the leaves to the pan. Cook on a medium heat until wilted and tender; about 5 minutes, then season with salt and pepper.
  • Step 3

    Finish with a good squeeze of lemon juice to taste.

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