Active Time
20 MIN
Total Time
40 MIN
Yield
Serves : 4 to 6

How to Make It

Step 1    

In a large, shallow bowl, whisk the buttermilk with 2 tablespoons of the olive oil and season with salt and pepper.

Step 2    

In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chard stems and season with the Aleppo pepper, sumac and a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until the chard stems begin to soften, about 5 minutes.

Step 3    

Add the chard leaves and the garlic to the skillet. Cover and cook over moderately high heat, stirring once, until the leaves are tender and wilted, about 4 minutes. Season the chard with salt and pepper and let cool to room temperature.

Step 4    

Spoon the Swiss chard over the buttermilk. Squeeze the lemon half over the greens, drizzle with olive oil and serve.

Chef's Notes

An Aleppo pepper (pronounced Uh-LEPPO) is a dried ground pepper from Syria and Turkey. It's mildly spicy, tart and fruity.

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