• 2 tsp olive oil
• 2 lb trimmed Swiss chard
• 1/2 tsp crushed red pepper
• 3 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1/8 tsp salt

1. Heat oil in a large Dutch oven over med-high heat. Add chard, saute 1 min or until slightly wilted.
2. Stir in pepper and garlic. Cover and cook 4 min. or until tender, stirring occasionally. Uncover and cook 3 min or until liquid evaporates.
3. Stir in juice and salt.

Serves: 6