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!