Lemon Garlic Rainbow Chard
Ingredients:
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
Directions:
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.