Lemony rainbow chard
Lemon, currants, and rainbow Swiss chard combine in this colorful side dish that’s ready in about 20 minutes. Rainbow and red Swiss chard varieties have brightly colored stems that retain their color but darken slightly when cooked, but green Swiss chard can be substituted. Swiss chard has a milder flavor than kale and works well with a variety of flavor profiles. When buying it, looks for firm, fresh looking leaves with a vibrant color. 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 potholder when handling both.
Uncooked Swiss chard
12 oz, (1 bunch) rainbow variety
½ medium clove(s), very thinly sliced
Fresh lemon juice
- 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