Sautéed Rainbow Chard with Lemon
A quick and easy rainbow chard recipe. Flavored with lemon and garlic, this easy side dish is ready in minutes.
or swiss chard
or other neutral oil
minced or sliced
zest and juice
kosher salt and black pepper
De-stem greens and separate. Chop the stems into ½ in pieces and the greens into 1 inch pieces.
Warm the olive oil in a high-sided sauté pan over medium heat. Add the onion and stem pieces, cook for 2-3 minutes until slightly soft. Add garlic and cook for 30 seconds.
Add the green leaves, stir until wilted. About 3 minutes. Deglaze the pan with the lemon juice, cooking 30 seconds.
Remove from heat, salt and pepper to taste, and serve with lemon zest on top.
Greens should be eaten immediately. Leftovers can be stored in an airtight container for up to 3 days but it is not recommended as they best when fresh.
This recipe can be used with regular swiss chard or rainbow chard.
Sautéed Rainbow Chard with Lemon https://www.peelwithzeal.com/sauteed-rainbow-chard/