Back to search results:max_bytes(150000):strip_icc()/Sauteed-Rainbow-Chard-with-Garlic-and-Lemon-FT-RECIPE0924-a79bec7a0d2949d0a29e6967f68e4d87.jpg)
Sauteed Rainbow Chard with Garlic and Lemon
5.0 (2019 reviews)
For this simple, delicious rainbow chard recipe, you'll cook the greens in garlicky olive oil, then toss with lemon zest for a beautifully light, bright side dish. Here, chef Fabio Trabocchi shares his recipe with Food & Wine.
Total Time60
Servings?
7525
Caloriesper servingNutrition Information
7525
Calories
668 g
Fat
5 g
Carbs
380 g
Protein
1 g
Fiber
0 g
Sugar
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Salt and freshly ground pepper
- pepper
- 1/2 teaspoon finely grated lemon zest
Instructions
- 1In 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.
- 2Add 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.