Sauteed Rainbow Chard Recipe

🧂 Ingredients

• Kosher salt
• Freshly ground black pepper
• 4 pounds rainbow or ruby chard

  thick stems discarded, inner ribs cut into 2-inch pieces, leaves sliced into 2-inch ribbons
• 1/2 teaspoon finely grated lemon zest
• 3 large garlic cloves

  thinly sliced
• 1/2 cup extra-virgin olive oil

  divided

Instructions

• 1 In a spacious pot, warm 1/4 cup plus 2 tablespoons of the olive oil over
  medium-high heat. Add the sliced garlic, stirring frequently, and cook until it
  turns a delicate golden color, about one minute. Begin incorporating the chard
  leaves a handful at a time, letting each batch wilt slightly before adding the
  next. Season generously with kosher salt and freshly ground black pepper. Cook,
  stirring occasionally, until the leaves are tender and the liquid has mostly
  evaporated, roughly 8 minutes. Transfer the cooked leaves to a bowl and set
  aside. Wipe the pot clean with a paper towel.
• 2 Return the pot to the heat and pour in the remaining 2 tablespoons of olive oil.
  Add the chard ribs and cook over medium-high heat, stirring occasionally, until
  they become crisp-tender, about 5 minutes. Reintroduce the wilted chard leaves
  to the pot, mixing well, and adjust the seasoning with additional salt and
  pepper to taste. Transfer the chard mixture to a serving bowl, sprinkle with the
  freshly grated lemon zest, and serve immediately while warm.

Nutrition Info