RAINBOW SWISS CHARD RECIPES

Steps:

• Heat the oil over medium heat in a sauté pan.
• Smash the garlic clove with the side of a knife and add it to the pan.
• Add red pepper flakes if using, sauté the garlic lightly in the oil until it becomes golden.
• Chop the stems into small pieces and add to the oil.
• Mix and add a drop of water and cover.
• Cook about 4-5 minutes.
• Chop the leaves and add to the pan.
• Sauté until just wilted, stirring frequently.
• Season with salt and pepper.

Steps:

• In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
• Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.