After a morning of canning green beans, this is one of the “fast foods” I’m cooking for lunch. You can also use spinach in place of the chard.
2 T. butter
1 T. olive oil
2 garlic cloves, minced
1 pinch cayenne pepper (or red pepper flakes)
big handful of Swiss chard leaves, washed, stems trimmed and leaves sliced
2-3 T. lemon juice
salt to taste
Melt butter in skillet over medium heat; add olive oil and allow to heat.
Add garlic and red pepper; sauté about 30 seconds.
Add Swiss chard and stir until leaves are coated.
Cook a couple of minutes or until leaves are wilted.
Squeeze lemon juice over leaves and season with salt.