Friends, let’s step outside our comfort zone from the decadant holiday casseroles we all have been devouring. If your New Years resolution is to eat healthier you’re going to need to give this Rainbow Chard with Lemon a try!
Your kitchen probably has most of what you need to make this side dish – olive or grape seed oil, garlic, lemon and a pinch of red pepper flakes. I’m guessing you need to add three bunches of rainbow chard to your grocery list. Or maybe you have it laying around. Anything is possible! (But as for me, I’m gonna add it to the list 🙂
The last time I made this I was in love with all the colors on the chard. I posted them to Instagram or texted them to family members. It was THAT pretty! Lots of 80’s inspired colors in this veggie bunch. Leg warmers and colored hairsprays come to mind. Hmmm, weird. Anyway, those don’t really have a place on my kitchen island, so back to the rainbow chard…
If you haven’t had chard before, it’s more delicate than kale but more hearty the spinach and as an added bonus, it ALSO has antioxidants and vitamins. Sounds like a great way to kick off the New Year, right?!
To prep it, rinse it well – you don’t want any dirt or sand residue. (Sand by the ocean = awesome. Sand in your teeth – not so much.) After washing the chard, trim the ends of the stems, then cut the stems from the leaves into ribbons crosswise. Cut any super thick ribs out – they’ll be too fibrous to keep up with the other stuff.
Heat some oil in a large pan over medium heat. Add garlic, cook for 1-2 minutes, then add your Rainbow chard. It’s going to take up all your pan and then some. Don’t worry, it’s going to reduce to about a quarter of the volume. Add a pinch of red pepper flakes, then cover and cook on medium-low, stirring occasionally, until wilted and tender, about 5-8 minutes.
Squeeze the juice of half a lemon over the top when cooked through. Toss and serve!
Oh, and in case you’re wondering where my finished photo is? Well, it was hectic. I’m just a girl who likes to cook and share with you. Maybe someday I’ll add it to this post. If you happen to make any of my recipes, do me a favor and post it to my Facebook page or Instagram account, would you?
P.P.S. If you subscribe to my newsletter, you may notice the formatting isn’t the prettiest when I email it to you. I’m working on that. A little learning curve, if you will. Thanks for hanging in there and cooking with me!
Made with love,
- 1-2 T. olive oil OR grapeseed oil
- 3 cloves garlic, sliced
- 1 pinch red pepper flakes
- 3 bunches rainbow chard
- 1/2 lemon, juiced
- Heat oil in a large pan over medium heat. Add garlic, cook for 1-2 minutes, then add your rainbow chard.
- Add a pinch of red pepper flakes, reduce heat to medium low. Cover and cook, stirring occasionally, until wilted and tender, about 5-8 minutes.
- Squeeze the juice of half a lemon over the top when cooked through. Toss and serve!