This quick and easy recipe can be used with just about any hearty green, such as kale, dandelion leaves or collard greens.
To learn more, read "Native Flavor."
Garlicky Rainbow ChardRecipe adapted from Lois Ellen Frank
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 4 to 6 minutes
Total Time: 16 minutes
2 tablespoons olive oil, divided
6 garlic cloves, thinly sliced
1 pound rainbow chard, stems removed and chopped, leaves cut into strips
Kosher salt, to taste
Fresh lemon juice, to taste
In a large skillet over high heat, warm the olive oil. Add the garlic and cook until golden, 1 to 2 minutes. Remove and set aside. Add the chopped stems and cook for 2 minutes until almost cooked through. Add the leaves and the reserved toasted garlic. Season with salt and cook until the leaves wilt and become tender, another 1 to 2 minutes. Remove from the heat, squeeze lemon juice over the cooked greens and serve.
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