Sunday, June 20, 2010

Sauteed Rainbow Chard

Sauteed Rainbow Chard

Chard is a mild green, and needs minimal cooking to become tender and delicious. With the exception of the bottom inch or so, the stem is edible.


1 large bunch of rainbow chard, washed well, and sliced into bite sized pieces
1 tablespoon olive oil
1 clove of garlic, grated
Zest from one lemon
Pinch of salt and pepper


1. Drizzle olive oil in a large skillet. Add garlic and zest and heat over medium heat until garlic begins to color.

2. Add chard to the pan and using tongs, turn it so that it wilts evenly. Cook for about 2 minutes, or until wilted slightly throughout.

3. Remove from pan, and season with salt and pepper. Serve warm or at room temperature.