Ingredients
4
4 servings
- •3 bunches rainbow chard, trimmed and rinsed
- •6 tablespoons olive oil
- •6 cloves garlic, sliced, or to taste
- •1 pinch crushed red pepper flakes
- •1 tablespoon lemon juice
Instructions
- Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
- Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
- Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.
Nutritional Facts
Per 4 servings
- Calories: 220
- Carbohydrate: 8g
- Fat: 21g
- Fiber: 3g
- Protein: 3g
- Sugar: 2g
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