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simple sautéed rainbow chard with sourdough


  • 2 tbsp olive oil
  • 1 bunch rainbow chard, stems reserved
  • 2 garlic cloves, sliced paper thin
  • coarse salt & freshly ground pepper
  • 1 lemon
  • wedge of parmesan cheese for grating
  • Thick slices of sourdough bread


  1. Grab a large 12-inch skillet and warm the olive oil over low heat.
  2. Rinse the swiss chard under cold water to remove any dirt and shake dry; it’s OK if the leaves are a little wet. They will ‘steam’ once cooked. Dice the colorful stems into 1/2-pieces.
  3. Toss the stems into the pan and sauté until crisp tender, about 5 minutes.
  4. Meanwhile, thinly slice or shred the swiss chard leaves.
  5. Add the sliced garlic to the pan and cook until fragrant, 30 seconds. Don’t burn the garlic; it will taste bitter.
  6. Add the swiss chard, in one big pile, using tongs to toss and turn the leaves as you go. Place the lid on top and cook until tender, about 5-6 minutes. Check on it after a couple of minutes or so to see how it’s doing. Season with salt and pepper to taste.
  7. Remove the lid and crank up the heat. If there is any residual liquid in the pan, it will begin to evaporate.
  8. Squeeze in the juice of half a lemon and drizzle with extra olive oil. Don’t skimp.
  9. Pile the greens into bowls and top with grated parmesan cheese and extra lemon on the side. Serve with bread.