Lemon Garlic Rainbow Chard


2 Bunches Rainbow Chard

4 Tablespoons Olive Oil

2 Tablespoons Onion minced

4 Cloves Garlic chopped

pinch of crushed red pepper

pinch of sea salt

1/2 Tablespoon Lemon Juice

1 Tablespoon Lemon Zest


Pull leaves from the chard stems. Chop leaves and thinly slice the stems. Saute’ garlic, onion, stems red pepper and salt in the olive oil until stems start to soften. Stir in the chopped leaves, cover and cook until stems and leaves are tender, stirring occasionally, about 8 minutes. Toss with lemon juice. Grate lemon zest over the top and serve.