This is a quick & easy way to get your greens. I especially love the vibrance and colour that rainbow chard adds to your dinner plate. Enjoy as a side, or add some white beans and enjoy over a bed of quinoa!
Total prep time: 15 minutes
Serves 2-4
Ingredients:
1 bunch Rainbow or green chard
1 tbsp Butter
2-3 Garlic cloves, minced
Sea salt & Fresh-cracked Pepper
Directions:
Wash chard and remove excess water with salad spinner. Tear leaves into small pieces, separating them from the stalks. Cut stalks into one inch pieces.
Melt butter in large pan over medium heat. Add garlic and stir until lightly browned, about 2 minutes. Add chard and cover pan with lid. Stir occasionally and let cook until chard leaves are wilted and stalks are tender, about 8-10 minutes. Season to taste with salt and pepper.
Choose your own adventure:
Add a pinch of cayenne for some added heat.
Try canola or avocado oil instead of butter for an earthier taste.
Add a splash of lemon juice towards the end of the cooking time to freshen and lighten it up a bit.
Enjoy as a side, or add some white beans and enjoy over a bed of quinoa!
Looks great! I never know what to do with chard – I find it too bitter when it’s raw in salads. Can’t wait to try this!
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