"This makes a wonderful winter brunch with a poached or fried egg. Add any leftover spinach or Swiss chard from holiday meals—or serve as a side with the Garlic & Chili Mussels." —Rach


Credit: Christopher Testani

Recipe Summary test


Serve this with the same rice in the Turkey with Orzo Pilaf or with charred bread rubbed with cut garlic, drizzled with EVOO, and seasoned with flaky salt.

This article originally appeared in our Holiday 2021 issue. Get the magazine here.


Ingredient Checklist


Instructions Checklist
  • In a large deep skillet, cast-iron skillet, or Dutch oven, heat 3 tbsp. EVOO, three turns of the pan, over medium. Add onion, chard stems, and a pinch of salt and cook for a few minutes, until starting to soften. Add garlic and Aleppo pepper and stir for 1 minute. Pour in stock, then stir in the chard and kale leaves. Season with nutmeg. Cover and simmer until wilted and tender, 7 to 8 minutes. Stir in the spinach and herbs; cook until spinach is wilted, 2 to 3 minutes. Turn off heat and stir in lemon juice and remaining 2 tbsp. EVOO. Serve with rice or charred bread.