Recipe found on

Makes 4 servings


1 bunch Swiss chard

1 teaspoon olive oil

2 cloves garlic, minced

½ cup heavy cream

¼ teaspoon seasoned salt, or to taste

¼ teaspoon black pepper


Wash chard and dab dry. Separate stems from the leaves. Cut stems into ½” slices. Chop leaves into large 1″ pieces.

Heat olive oil in a large skillet. Add garlic and cook until fragrant, about 30 seconds.

Add stems and cook 3-4 minutes or until tender-crisp. Stir in heavy cream, seasoned salt & pepper and simmer until slightly thickened, about 3 minutes.

Add leaves and cook until wilted, 2-3 minutes more. Season with salt and pepper to taste.