Food for Friends

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Swiss Chard with Garlic


Delicious as a side dish for just about anything.  Light and tasty.


  • 1 large bunch of swiss chard, stalks and leaves
  • 2 tbsp of olive oil
  • 2 or 3 pressed garlic cloves
  • 1/4 tsp of chili flakes (or to taste)
  • 1 or 2 tbsp of soy sauce
  • 2 tbsp of lemon juice


Separate swiss chard leaves from the stems. Chop the stems and set the leaves aside. Saute the stems in the olive oil until they are tender, about 10 to 15 minutes. Coarsely chop the leaves, add them to the pan with the stalks, add the garlic, chili, and soy sauce. When leaves are wilted and tender, remove from the heat ad add the lemon juice. Serve immediately.

Makes about 4 servings.


You can use collard greens, mustard greens or kale (or a combination) in this recipe and it turnes out great too.  I’ve also done it “southern” style, where you fry some bacon first, fish it out, and in the bacon fat proceed with the recipe.  Chop the bacon into bits and return it to the pan once the greens are cooked.  Super yum!

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Here are the recipes finally. This is something I have been wanting to do for a long time and never got around to it. Some of you know that I love cooking and experimenting in the kitchen. There is a certain alchemy that has to happen in order to have the ingredients turn into delicious creations. There is no real secret behind it, just lots of fresh ingredients, time and patience to try things out and some creativity.

Not everything I make turns out perfect on the first try. Most of the time, even when I follow recipes carefully, there are some adjustments that have to be made in order to make it exactly the way I like it. In some cases recipes have failed miserably and a last-minute plan B has been tackled, and in other cases I had to toss the first batch of something and repeat the steps until it works out.

I hope these recipes bring a lot of magic to your meals, just as they have brought magic to mine. They have all been thoroughly tested and I will never post something I have not made myself. Some adjustments may have to be made for dietary preferences or limitations. Feel free to email me or drop me a note if you have any questions.