Served next to a simple lean protein like fish or chicken this Swiss Chard with Cherry Tomatoes will bring some colorful panache to the plate.
- 1 bunch Swiss chard (wash, dried, and stems lightly trimmed)
- 2 tablespoon olive oil
- 2 clove garlic (peeled and thinly sliced)
- ½ teaspoon fine sea salt
- 12–18 cherry tomatoes (halved)
Coarsely chop the Swiss chard leaves and stems crosswise into 1 to 2‑inch thick ribbons. Heat the olive oil in a large skillet over medium heat. Once the oil gets very hot stir in the chard, garlic, and salt. Cook, stirring often until the leaves are tender and the stems are tender-crisp about 4 minutes. Stir in the halved cherry tomatoes and remove from heat. Serve immediately.