Quick-Seared Chard

This recipe is a easy and delicious introduction to chard. Serve with Crunchy Cornmeal Fried Chicken and Mashed Tangy Sweet Potatoes.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 bunches chard, stems removed, greens roughly chopped
  • Salt and pepper
  • A few grates of fresh nutmeg


In a large skillet, heat the EVOO over medium-high heat. Add the chard and cook for 2 minutes until tender-crisp. Season with salt, pepper and nutmeg, then serve.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to

What's Fresh from @RachaelRay

Rachael Ray