Ingredients:

  • 1 lb (450g) Rainbow Swiss Chard, stems and leaves separated
  • 2 tbsp (30ml) Extra-virgin olive oil
  • 3 cloves (15g) Garlic, thinly sliced
  • 1/4 tsp (1.5g) Red pepper flakes
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Freshly cracked black pepper
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tsp (5g) Lemon zest

Instructions:

  1. Carefully strip the colorful stems away from the green leaves.
  2. Cut the chard stems into thin, 1/4-inch (6mm) coins.
  3. Stack the leaves, roll them tightly, and slice them into 2-inch (5cm) wide ribbons.
  4. Heat olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Add the chard stems and sauté for 3–5 minutes until they are tender-crisp and slightly browned.
  5. Stir in the sliced garlic and red pepper flakes. Sauté for 60 seconds until the garlic is fragrant and translucent.
  6. Toss in the chard leaves and salt. Stir constantly for 2–3 minutes until the leaves have collapsed and turned a deep, vibrant green.
  7. Remove the pan from the heat. Stir in the lemon juice and lemon zest.
  8. Finish with black pepper and a final pinch of salt if needed.