Lemony Rainbow Chard
2
Points®
Temps total: 21 min • Préparation: 10 min • Cuisson: 11 min • Portions: 2 • Difficulté: Facile
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.
Ingrédients
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
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