Lemony Rainbow Chard
If you don’t have a large skillet with a matching lid, use a flat cookie sheet to cover the pan. Remember that both pans will become hot, so use a pot holder when handling.
Uncooked Swiss chard
12 oz, (1 bunch), rainbow variety
Fresh lemon juice
½ clove(s), large, very thinly sliced
- Remove stems from chard; save for another use. Coarsely chop leaves and inner ribs (you’ll have about 9 loosely packed cups).
- In a large skillet, heat oil over medium heat; add chopped chard, garlic, salt, pepper, water and currants; stir to coat. Cover and cook until tender, stirring occasionally, about 10 minutes. Stir in lemon juice and cook 10 seconds more. Serve warm.
- Serving size: 1 c
Rainbow and red Swiss chard varieties have brightly coloured stems that retain their colour but darken slightly when cooked. Green Swiss chard can be substituted.