Braised chard with chilli and garlic recipe

Braised chard in a rustic dish — (Image credit: Future)

This braised chard recipe is a great way of cooking robust greens (switch chard to kale if you prefer). You’re not aiming for crisp vegetables with bite, but a soft silky texture, so be brave and let them cook for much longer than you might be used to. They bring gorgeous color and flavor to a fall menu.

Ingredients (Serves 6)

2 tablespoons olive oil, plus extra for serving
2 garlic cloves, chopped
½ teaspoon red pepper flakes
2 pounds rainbow chard (about 2 large bunches)
Juice of ½ lemon (about 1 tablespoon)
Salt, to taste
¾ cup water

The Homes & Gardens method

Heat the olive oil in a large, heavy-bottomed pot (Le Creuset's signature Dutch Oven available from Amazon is amongst the best cast iron cookware you can buy) over medium heat. Add the chopped garlic and red pepper flakes. Cook for about 1 minute, stirring, until fragrant (don’t let the garlic brown).
Add the chard and season with salt. Pour in the water. Bring to a boil, then cover and reduce the heat to low. Cook for 10–15 minutes, or until the chard is very tender and most of the liquid has been absorbed. Add a little more water and continue cooking if needed.
Drizzle with lemon juice and a little extra olive oil before serving. This speckled farmhouse serving bowl from Amazon is the perfect rustic serveware for a fall gathering.

For another wonderfully simple side dish using the best fall produce, try our Roasted pumpkin recipe with a vibrant green, zesty and slightly crunchy dressing.

Marina has over 15 years' experience cooking, writing, and styling food. She's written her own cookbooks, styled recipe books for top chefs, such as Marcus Wareing, and has been Food Editor for the UK's Waitrose Food Magazine as well as working for brands such as Martini, Neff, and Cuisinart.