Lemon-Garlic Rainbow Chard

Recipe View Separate the rainbow chard stems from the leaves. Stack the leaves and cut them crosswise into 1-inch wide ribbons. Thinly slice the stems into 1/4-inch pieces. Keep the stems and leaves separate. (Prep time: 10 minutes)

Recipe View Heat the olive oil in a large skillet or pot over medium heat. Add the sliced garlic and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and lightly golden, being careful not to burn it. (Cook time: 2-3 minutes)

Recipe View Add the sliced chard stems to the skillet and cook, stirring occasionally, until they begin to soften. (Cook time: 5-7 minutes)

Recipe View Add the shredded chard leaves to the skillet. Toss to combine with the garlic-infused oil and stems. Cover the skillet and reduce the heat to medium-low. (Cook time: 1 minute)

Recipe View Steam the chard until the leaves are tender and wilted, stirring occasionally. (Cook time: 5-8 minutes)

Recipe View Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning as needed, adding more lemon juice, salt, or pepper to your preference. (Cook time: 1 minute)

Recipe View Serve immediately. Optional: Drizzle with additional olive oil and a squeeze of fresh lemon juice.