sautéed chard with preserved lemon and red pepper


This is a dish that we eat almost once a week. It is quick, simple and delicious. Plus, it is nutritious and versatile. I love chard in all its preparations, but I could eat it prepared this way almost every day. The garlic and red pepper add spiciness. The preserved lemon adds saltiness and acid. I prefer either rainbow or red chard for this recipe.

Sautéed Chard with Preserved Lemon and Red Pepper


  • 2 tablespoons olive oil
  • 1 bunch of chard, stemmed, chopped, washed and spun
  • 2 cloves garlic
  • 1 teaspoon red pepper flakes
  • 1 tablespoon preserved lemon, well rinsed and minced


  1. Heat olive oil in a deep frying pan or wok over medium-high heat.
  2. Remove stems of chard and rinse and dry.
  3. Add stems to the oil when hot. Stir and cook for 5 minutes, or until soft.
  4. Chop leaves of chard. Rinse and dry leaves.
  5. Add to pan, and use tongs to toss. Leaves will wilt in 5-7 minutes.
  6. When leaves are wilted, add garlic, red pepper flakes and preserved lemon. Toss.
  7. Cook for 5 minutes longer.
  8. Enjoy!

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