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Quick-Seared Chard


  • 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