Sautéed Swiss Chard with Lemon

Because chard stalks take longer to cook than the leaves, separate them using a knife - the stalks go into the skillet first.

1 Tbsp. olive oil
1 bunch Swiss chard (about ¾ lb), stalks cut into 1” pieces and leaves roughly torn (keep separate)
coarse sea salt
pepper, freshly cracked
2-3 tsp. lemon juice, freshly squeezed

In a large skillet, heat oil over medium. Add chard stalks, and cook, tossing until crisp-tender, 4-6 minutes. Add as many chard leaves to skillet as will fit, adding more as room becomes available; season with salt and pepper.

Cook, tossing occasionally, until stalks are tender, 4-6 minutes more.

Drain and discard any liquid from chard in skillet; stir in lemon juice, and season with salt and pepper.

Makes 2 servings.