Lemon-Garlic Sauteed Rainbow Chard
- 1 x Bunch of Rainbow chard
- 2tbsp Olive Oil
- 3 cloves of garlic sliced
- 1 pinch red pepper flakes
- 1 tbsp lemon juice plus lemon zest
Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
Heat the olive oil in a large pan or pot over medium heat.
Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften.
Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice & zest to serve.