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Photo of Lemony Rainbow Chard by WW

Lemony Rainbow Chard

2
Points® value
Total Time
21 min
Prep
10 min
Cook
11 min
Serves
2
Difficulty
Easy
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.

Ingredients

Uncooked Swiss chard

12 oz, (1 bunch), rainbow variety

Olive oil

2 tsp(s)

Kosher salt

¼ tsp(s)

Black pepper

1 pinch(es)

Water

2 tbsp(s)

Fresh currants

1 tbsp(s)

Fresh lemon juice

1 tsp(s)

Garlic

½ clove(s), large, very thinly sliced

Instructions

  1. Remove stems from chard; save for another use. Coarsely chop leaves and inner ribs (you’ll have about 9 loosely packed cups).
  2. 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.
  3. Serving size: 1 c

Notes

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.

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