I’ve been getting bunches of rainbow chard in my CSA and last month I totally forgot about it and had to throw it out.  I was not about to do that this month.  So I served it for Easter.  I though it’s colorfulness made it appropriate.  This is a really great way to use all of your chard bunch, instead of throwing away the stems and it’s very easy and quick.

1 bunch rainbow chard

2 tablespoons coconut oil

2 cloves garlic, sliced

1 pinch crushed red pepper

1 tablespoon lemon juice

Separate the steps of the chard from the leaves.  Cut the leaves into thin strips and set aside.  Thinly slice the stems.

Heat the coconut oil in a large skillet or pot over medium heat.  Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften.  Stir in the shredded chard leaves, cover, and cook for 5 minutes over medium-low heat.  Stir, recover, and continue cooking until the chard is tender.  Toss with lemon juice and serve.

This is a great side dish for just about any protein.  I’ll be using this again!  Happy cooking!