F&W’s Kay Chun uses the typical piccata flavors of lemon, capers and garlic in her tasty sautéed greens. Slideshow: More Salad Recipes
In a large pot, heat the olive oil. Add the capers and garlic and cook over moderate heat, stirring, until fragrant and golden, 3 minutes. In batches, stir in the chard until wilted. Add the lemon juice and parsley, season with salt and pepper and serve.