Preparation

• Fill a sink with cold water and wash the Swiss chard to remove any grit. Transfer to paper towels and let dry for a couple of minutes (it’s fine if a little water clings to the leaves).
• Remove the thick part of each stem by cutting a V-shaped notch partway into the leaf. Split each leaf in half lengthwise by slicing down the center rib. Stack the halved leaves (in batches if necessary) and cut them in half crosswise to get 4- to 6-inch pieces.
• Heat the oil in a large skillet over medium-high heat for 1 minute. Working in batches, pile the Swiss chard into the pan, turning and tossing gently until the leaves begin to wilt and turn glossy. Add a new batch of leaves as the previous batch wilts and makes room for more.
• 当所有的瑞士甜菜都枯萎时，撒在大蒜中，少许盐和拌匀。将热量降低至中低，盖上盖子，然后煮4分钟。取下盖子，将热量提高到高，加入红辣椒片，然后继续煮2至3分钟，以便大部分液体蒸发；叶子应该嫩，但不要过于柔软。立即服务。

Sautéed Swiss Chard with Gremolata:在一个小碗中，结合2茶匙。细磨碎的柠檬皮（大约1个柠檬），1个小丁香切碎的大蒜和2汤匙。切碎的新鲜欧芹。按照基本食谱中的指示炒菜。当菜嫩时，与gremolata一起扔，立即食用。

炒瑞士甜菜搭配杏仁和褐色的黄油：In a small sauté pan, melt 2 Tbs. unsalted butter over medium heat. Add 1/3 cup slivered almonds, reduce the heat to medium low, and cook, stirring often, until the nuts are golden and the milk solids in the butter turn a nutty brown. Remove from the heat and stir in 1 tsp. fresh lemon juice. Keep warm. Sauté the chard as directed in the basic recipe, replacing the garlic with 2 Tbs. finely chopped shallots. Sprinkle the almonds and butter over the finished chard and serve immediately.

Sautéed Swiss Chard with Anchovies, Parmesan and Breadcrumbs:按照基本食谱中的指示炒菜。最后，加入6个排水，切碎的an鱼片和1/3杯新鲜磨碎的帕米亚诺·雷格吉亚诺（Parmigiano Reggiano），然后扔掉。撒上1/2杯新鲜的烤面包屑，立即食用。

亚洲风格的瑞士甜菜与姜和花生：Sauté the chard as directed in the basic recipe, but add 1 Tbs. minced fresh ginger, 1/2 red bell pepper, cut into very thin strips, and 1 tsp. granulated sugar along with the garlic. At the end, sprinkle with 1/4 cup coarsely chopped unsalted roasted peanuts and serve immediately.

Sautéed Swiss Chard with Sun-Dried Tomatoes & Feta:In a small bowl, combine 6 oil-packed sun-dried tomato halves, drained and cut into thin strips, 1/3 cup crumbled feta cheese and 1/2 tsp. lightly chopped fresh thyme. Sauté the chard as directed in the basic recipe. Add the feta mixture at the end, toss, and serve immediately.