Sautéed Rainbow Chard with Garlic and Lemon

Name: Sautéed Rainbow Chard with Garlic and Lemon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 2 kilograms rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons; 3 larges garlic cloves, thinly sliced; 1 teaspoons finely grated lemon zest; 118 milliliters extra-virgin olive oil; 10 servings Salt and freshly ground pepper

You can never have too many side dish recipes, so give Sautéed Rainbow Chard with Garlic and Lemon a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 131 calories, 3g of protein, and 11g of fat per serving. This recipe serves 10. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour. If you have salt and pepper, garlic cloves, lemon zest, and a few other ingredients on hand, you can make it.

Instructions

In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Pot

Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes.

Ingredients you will need

Salt And Pepper

Swiss Chard

Transfer the chard to a bowl. Wipe out the pot.

Ingredients you will need

Swiss Chard

Equipment you will use

Bowl

Pot

Add the remaining 2 tablespoons of olive oil to the pot.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Swiss Chard

Ribs