Rainbow Chard
This shows you how to make the rainbow chard side dish.
Servings: 4
Ingredients
- 1/2 c extra-virgin olive oil
- 3 large garlic cloves thinly sliced
- 4 pounds rainbow chard—thick stems discarded inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Salt and freshly ground pepper
- 1/2 tspn finely grated lemon zest
Instructions
- Cut off the stems from the leaves, ribbon cut the leaves, and chop the stems in to 2" pieces.
- Sauté the leaves in sliced garlic and olive oil until wilted then pull off.
- Now sauté the stems until soft and then add back in the leaves.
- Top off with fresh lemon zest