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Sauteed Rhubarb Chard

Rhubarb chard, named for its brilliant red ribs, is delicious sauteed in a little olive oil and served on the side, but if you like, toss the sauteed greens into the pasta. Swiss chard, kale, dandelion greens, or sorrel can be substituted for the rhubarb chard.
  • Yield Serves 4
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 1 1/2 pounds rhubarb chard, stems trimmed and very coarsely chopped
  • Kosher salt and freshly ground black pepper

Directions

  1. In a large skillet over low heat, heat the olive oil. Add the garlic and saute until the garlic begins to color, about 1 to 2 minutes.

  2. Add the rhubarb chard and saute until the leaves are just wilted, about 5 minutes. Season with salt and pepper.

Recipe Reviews

Reviews (1)

  • 19 May, 2009

    Didn't Martha just state recently on a show when making a Rhubarb pastry that the leaves of Rhubarb are actually toxic to people? Is that what this "chard" is?