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Adjust ingredients to fit available Chard
3 bunches Rainbow Chard, trimmed and rinsed
6 TBS Olive Oil
6 Cloves of Garlic, chopped
1 pinch of crushed red pepper flakes
1 TBS Lemon Juice
1. Seperate the stems of the Chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
2. Heat the Olive Oil in a large skillet or pot over medium heat. Stir in the chopped garlic, red pepper flakes, and chard stems and cook for 3 mins until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover and cook 5 minutes over medium-low heat. Stir, recover and continue cooking until the chard is tender. Toss with lemon juice to serve.
