Sauteed Rainbow Chard with Garlic and Lemon

1. 1

   In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil.

2. 2

   Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute.

3. 3

   Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more.

4. 4

   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.

5. 5

   Transfer the chard to a bowl.

6. 6

   Wipe out the pot.

7. 7

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

8. 8

   Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes.

9. 9

   Stir in the wilted chard leaves and season with salt and pepper.

10. 10

    Transfer to a bowl, sprinkle with the lemon zest and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.