I am posting this BEFORE the cooking demo, for a change. I will update with any adaptions made during the demo at the Market Kitchen Tent.
Sautéed Swiss Chard
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pinch dry crushed red pepper
- 2 bunches swiss chard, stems trimmed,
- leaves cut into 1/2-inch-wide pieces
- 1⁄2 lemon, juice of
Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
Sauté until fragrant, about 1 minute.
Add swiss chard; stir to coat.
Cover and cook until tender (stirring occasionally) about 8 minutes.
Squeeze juice from 1/2 lemon onto chard.
Season to taste with salt.